Description
Quick Thai Green Curry Soup is your new go-to for a speedy, nutritious meal bursting with vibrant flavors. In just 15 minutes, you can enjoy a creamy coconut broth infused with aromatic spices, making it perfect for busy weeknights or a quick lunch. This delightful soup is not only easy to prepare but also customizable—add chicken or tofu for extra protein, or throw in your favorite vegetables for a hearty boost. With its one-pot simplicity and minimal cleanup, this dish is sure to become a family favorite.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 2 heaping tablespoons Thai green curry paste
- 1 (13.5 ounce) can full fat coconut milk
- 3.5 ounces uncooked vermicelli noodles
- Handful of basil (torn)
- Handful of cilantro (torn or chopped)
- 1 tablespoon chopped chives (or use scallions)
- Salt & pepper (to taste)
- Lime wedges for serving
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Sauté grated ginger and minced garlic until fragrant (about 30 seconds).
- Add vegetable broth and Thai green curry paste. Stir until the paste dissolves; bring to a boil.
- Reduce heat to medium-low and mix in coconut milk. Simmer for about 2 minutes.
- Add uncooked vermicelli noodles, torn herbs, salt, and pepper. Cook for another 2-3 minutes until noodles soften.
- Serve hot with lime wedges on the side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added nutrition, toss in vegetables like bell peppers or spinach. For more heat, increase the amount of green curry paste or add fresh chilies. Consider cooking vermicelli noodles separately if you prefer them firmer.