Pin It There's something almost magical about the moment when green curry paste hits hot oil—that sharp, herbal perfume that fills your kitchen in seconds. I discovered this soup quite by accident, actually, when a friend brought over a jar of authentic Thai curry paste they'd picked up from a market I'd never found, and I had just enough coconut milk and vegetables lounging in my fridge. What started as a makeshift dinner became the thing I'd crave on cold evenings and make for people I wanted to impress without spending hours cooking.
I remember my neighbor smelling this cooking and showing up at my door asking what was happening in my kitchen. We ended up eating bowls of it together on my porch, and she started making it every week after that. That's when I knew the recipe worked—when someone else wanted to claim it as their own thing to cook.
Ingredients
- Firm tofu or chicken breast (400 g): Tofu absorbs the curry flavor beautifully and cooks quickly, while chicken gives you heartier protein—choose based on your mood and what's in your fridge.
- Green curry paste (2 tbsp): This is your flavor engine, so buy a brand you trust or make your own if you're feeling ambitious.
- Coconut milk (400 ml): Full-fat creates richness, but light coconut milk works if you're watching calories and still tastes wonderful.
- Vegetable or chicken broth (500 ml): This keeps the soup from becoming too heavy and lets the curry flavor shine through.
- Red bell pepper, zucchini, baby corn, snap peas, mushrooms, carrot: Mix these or swap them for what looks fresh at your market—the only rule is to cut everything roughly the same size so everything cooks evenly.
- Fish sauce or soy sauce (1 tbsp): Fish sauce brings that umami depth Thai cooking is famous for, but soy sauce works and keeps it vegetarian.
- Sugar (1 tsp): A tiny amount just balances the heat and salt without making anything sweet.
- Fresh cilantro, Thai basil, lime wedges, red chili: These aren't optional—they transform the soup from good to memorable with freshness and brightness.
Instructions
- Wake up the curry paste:
- Heat oil in your pot, then add the green curry paste and let it sizzle for a minute or two. You'll smell when it's ready—that fragrance is the spices opening up.
- Soften the aromatics:
- Add sliced onion and let it sit for about 2 minutes, stirring occasionally, until it starts to turn translucent and sweet.
- Start cooking your protein:
- Add your tofu or chicken and cook it for a few minutes. If you're using chicken, you're looking for it to just turn white on the outside—it'll finish cooking in the broth.
- Build the soup:
- Pour in your coconut milk and broth together. Stir gently and let everything come to a soft simmer—not a rolling boil, which can make the coconut milk separate.
- Add the vegetables:
- Toss in all your prepared vegetables and let them simmer for 8 to 10 minutes until they're tender but still have a slight snap. You want them cooked through but not mushy.
- Season to taste:
- Stir in the fish sauce and sugar, then taste. This is your moment to adjust—more heat, more salt, more brightness—until it feels right for you.
- Finish and serve:
- Turn off the heat, ladle the soup into bowls, and pile on the cilantro, Thai basil, lime wedges, and chili. Squeeze the lime right into your bowl just before eating.
Pin It What I love most about this soup is that it feels special enough to serve to guests, but simple enough that you're not stressed in the kitchen while they're sitting at your table. It's the kind of dish that makes people ask for the recipe, and then they make it, and suddenly everyone you know is eating Thai green curry soup.
Customizing Your Curry
The vegetables in this recipe are just suggestions—they work because they cook at similar speeds and hold up well in broth. But Thai cooking is all about what you have and what tastes good. Swap in green beans, broccoli, cabbage, or even pumpkin if that's what's calling to you. The foundation of curry paste, coconut milk, and broth is what makes it Thai green curry soup, and everything else is just your personal spin.
Heat and Spice Level
Green curry is inherently spicy because the green chilies are used fresh and whole in traditional paste, but how much heat ends up in your bowl is completely in your control. If you love fire, add more curry paste or fresh sliced chili. If you're cooking for people who prefer gentler flavors, start with 1 tablespoon of paste and taste before adding more. The beauty of cooking at home is that you get to decide your own level of spice.
What to Serve It With
This soup is hearty enough to stand alone, but it sings when you have something to soak up the broth. Jasmine rice is traditional and wonderful, but rice noodles add a lighter texture, and crusty bread works too if that's what you have. I've also made it with cauliflower rice for friends watching carbs, and while it's a different experience, it's still genuinely delicious.
- Steamed jasmine rice is the classic pairing and absorbs the curry broth beautifully.
- Rice noodles add a silky texture and let the soup coat them as you eat.
- Even a simple hunk of crusty bread feels right with this soup, especially if you don't have rice on hand.
Pin It This soup has become my answer to a hundred different questions—what's for dinner, what should I cook for friends, how do I make something that feels like a hug. I hope it becomes yours too.
Recipe FAQs
- → Can I use chicken instead of tofu?
Yes, thinly sliced chicken breast works well and adds a tender texture to the soup.
- → How spicy is this green curry soup?
The spice level is moderate but can be adjusted by adding more green curry paste or fresh sliced chili to taste.
- → What vegetables pair best in this dish?
Bell pepper, zucchini, baby corn, snap peas, mushrooms, carrot, and onion create a colorful and flavorful medley.
- → Is this soup gluten-free?
It can be gluten-free if gluten-free soy sauce is used instead of regular soy sauce.
- → What can I serve alongside this soup?
Steamed jasmine rice or rice noodles complement the flavors and provide a more filling meal.
- → Can I prepare this soup ahead of time?
Yes, it can be refrigerated and gently reheated, but fresh herbs garnish should be added just before serving.