Thai Green Curry Coconut Soup (Printable)

A vibrant blend of Thai green curry, coconut milk, and fresh vegetables for a comforting main dish.

# Components:

→ 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
10 - 13.5 fl oz coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tbsp fish sauce or soy sauce
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)

# Method:

01 - Heat vegetable oil in a large pot over medium heat. Add green curry paste and sauté for 1 to 2 minutes until aromatic.
02 - Add thinly sliced onion and cook for 2 minutes until slightly softened.
03 - Incorporate chicken or tofu and cook for 2 to 3 minutes until chicken turns white or tofu is warmed through.
04 - Pour in coconut milk and broth, bring the mixture to a gentle simmer.
05 - Add bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer for 8 to 10 minutes until vegetables are tender and protein is fully cooked.
06 - Stir in fish sauce or soy sauce and sugar. Adjust seasoning as desired.
07 - Remove from heat and ladle into bowls. Garnish with cilantro, Thai basil, lime wedges, and sliced chili if preferred.

# Expert Advice:

01 -
  • It tastes like you've been simmering it for hours, but you'll have it on the table in thirty-five minutes.
  • That creamy, spicy balance keeps you coming back for another spoonful before you even finish the first bowl.
  • You can throw in whatever vegetables you have on hand and it always works beautifully.
02 -
  • Blooming the curry paste in oil for that first minute or two is non-negotiable—it's what transforms it from a jar of paste into something with actual complexity.
  • Don't overcook the vegetables or you'll lose that bright, fresh quality that makes this soup sing instead of just warming you up.
  • Fish sauce is going to smell intense right out of the container, but once it hits the hot soup it becomes this invisible hand that makes every flavor taste sharper and more real.
03 -
  • Make the soup a day ahead if you can—the flavors deepen and marry overnight, and you'll have dinner ready to simply reheat and garnish when you walk through the door exhausted.
  • Keep a container of that curry paste in your fridge and you're never more than thirty minutes away from tasting something that feels like genuine effort.
  • Freeze individual portions and you'll have emergency comfort food that tastes homemade and intentional, even on your absolute lowest days.
Return