Thai Green Curry Soup (Printable View)

A spicy, creamy Thai green curry featuring fresh vegetables and your choice of tofu or chicken.

# What You'll Need:

→ Protein

01 - 14 oz firm tofu, cubed, or 14 oz boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 small red bell pepper, sliced
03 - 1 small zucchini, sliced
04 - 3.5 oz baby corn, halved
05 - 3.5 oz snap peas, trimmed
06 - 3.5 oz mushrooms, sliced
07 - 1 small carrot, julienned
08 - 1 small onion, thinly sliced

→ Soup Base

09 - 2 tablespoons green curry paste (store-bought or homemade)
10 - 13.5 fluid ounces coconut milk
11 - 17 fluid ounces vegetable or chicken broth
12 - 1 tablespoon fish sauce (or soy sauce for vegetarian)
13 - 1 teaspoon sugar
14 - 1 tablespoon vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)

# How To Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add green curry paste and sauté for 1 to 2 minutes until fragrant.
02 - Add thinly sliced onion and cook for 2 minutes until slightly softened.
03 - Incorporate chicken or tofu, cooking for 2 to 3 minutes until chicken turns white but is not fully cooked through.
04 - Pour in coconut milk and broth. Bring mixture to a gentle simmer.
05 - Introduce bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer for 8 to 10 minutes until vegetables are tender and protein is cooked through.
06 - Stir in fish sauce or soy sauce and sugar. Taste and adjust seasoning as needed.
07 - Remove from heat. Ladle soup into bowls and garnish with chopped cilantro, Thai basil, lime wedges, and sliced chili if desired.

# Expert Advice:

01 -
  • It comes together in just 35 minutes, but tastes like you've been simmering it all day.
  • The creamy coconut base soothes your soul while the green curry paste wakes up every taste bud.
  • You can swap proteins and vegetables without thinking twice, making it endlessly flexible.
02 -
  • Don't rush the curry paste at the beginning—letting it bloom in the oil for a full minute or two makes an enormous difference in depth.
  • Taste as you go, especially before serving; coconut milk can mute flavors, and you might need an extra squeeze of lime or pinch of fish sauce.
03 -
  • Make a double batch and freeze half in containers; it reheats beautifully and tastes even better the next day as flavors settle and meld.
  • If your soup tastes flat, it's usually asking for more lime or fish sauce—add a teaspoon of each and taste again.
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