Thai Green Curry Soup (Printer 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 tbsp green curry paste (store-bought or homemade)
10 - 13.5 fl oz coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tbsp fish sauce (or soy sauce for vegetarian)
13 - 1 tsp sugar
14 - 1 tbsp vegetable oil

→ Garnishes

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

# Directions:

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

# Expert Suggestions:

01 -
  • The whole thing comes together in under 40 minutes, which means you can serve something that tastes like you've been cooking all day.
  • It's endlessly flexible—swap vegetables based on what's in your fridge and the results stay delicious.
  • One pot, minimal cleanup, and somehow it tastes better the next day.
02 -
  • Don't skip blooming the curry paste—that 1–2 minutes of sautéing transforms it from pasty and harsh to aromatic and integrated.
  • Coconut milk separates if it sits; shake the can before opening, and if the soup looks too thick after simmering, it's because the cream rose to the top—just stir it back in.
  • Taste constantly, especially after adding broth, because different broths have different salt levels and you might need to adjust before serving.
03 -
  • Buy the best green curry paste you can find—it's worth the extra few dollars because it's the foundation of the whole soup, and a mediocre paste will show.
  • Keep a lime wedge in your hand while tasting; the brightness of fresh lime juice is what makes this soup sing, so don't be shy with it.
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