Quick Thai Green Curry Soup
User Reviews
4.9
Quick Thai Green Curry Soup
Description
Quick Thai Green Curry Soup begins by sautéing grated ginger and minced garlic in olive oil to release aromatics. Vegetable broth and green curry paste are added and brought to a boil before coconut milk is stirred in to create a rich, creamy base.
Uncooked vermicelli noodles along with fresh torn basil, chopped cilantro, and chives are simmered until tender, absorbing the fragrant curry flavors. Seasoned with salt and black pepper, the soup is finished with fresh lime wedges to add a citrusy brightness at the table.
This soup incorporates typical Thai ingredients like green curry paste and coconut milk for a balanced blend of spicy, creamy, and herbal flavors. It suits a light meal or starter and offers a comforting option that includes noodles for substance.
Ingredient and packaging variations are noted; the recipe uses about 3.5 ounces of vermicelli but allows flexibility. Fresh ginger grated using a Microplane makes preparation easier and is handy to keep on hand.
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon ginger grated fresh
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 thai green curry paste heaping tablespoons
- 1 (13.5 ounce) can coconut milk full fat
- 3.5 ounces vermicelli noodles see note, uncooked
- basil torn, handful
- cilantro torn or chopped, handful
- 1 tablespoon chives or use scallions, chopped
- salt to taste
- black pepper to taste
- lime wedges for serving
Instructions
- Add olive oil to a soup pot over medium-high heat.
- Add the ginger and garlic. Cook until fragrant (about 30 seconds).
- Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil.
- Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
- Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime.
Notes
- Use approximately 3.5 to 4 ounces of vermicelli noodles; packaging varies and this range works well.
- Fresh ginger kept in the freezer is easier to grate and always available for use.
- Preferred brands mentioned are Thai Kitchen for coconut milk and green curry paste.
- This soup appears in the Salt & Lavender: Everyday Essentials cookbook, chapter 4.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 18g | 90% |
| Sodium | 998mg | 42% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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