I am always looking for soup recipes more like a one-bowl meal. This Thai green curry soup rainchecks all the criteria of a perfect one-pot meal.
With some leftover Thai green curry paste, vegetables, and coconut milk sitting in the fridge, this soup gets ready in less than 30 minutes.
From sore throats to dull days, there is nothing this curry soup can’t help you fix.
Here are some more reasons to LOVE it
vegan and gluten-free an easy, one-pot meal delicious to the core instant pot-friendly
I think I have given you more than one reason to bookmark this vegan green curry soup recipe.
Toppings for Soup
This green curry soup is all about toppings. And they are the highlight of this soup recipe for me. A few of my favourite topping ideas for this Thai curry soup are:
My Secret Hack
To spruce up the flavour of store-bought green curry paste, I blend cilantro stalks, basil leaves, green chilli, coconut milk, and curry paste. This addition of fresh ingredients takes the flavour of packaged green curry paste up a notch. This hack of mine amps up the green colour of the soup, giving a great depth of flavour and a refreshing, tantalizing aroma. Suppose you have good quality homemade Thai green curry paste, then nothing like it. But for busy weeknights, the hack of sprucing up the packaged green curry paste with the addition of fresh ingredients works fine.
How To Make Green Curry Soup
This green curry is one of the easiest soup recipes. You can cook it on the stovetop or the SAUTE mode of instant pot, like the way I do. Step 1) Combine Thai green curry paste, chilli, cilantro stalks, basil leaves, coconut milk, and water. Blend to a paste. Step 2) Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. Step 3) Add sliced mushroom. Saute for 2 – 3 minutes. Next, add the green curry paste. Mix nicely. Step 4) Add vegetable stock, fish sauce, brown sugar, rice vinegar, and salt, and stir to mix. Allow the soup to simmer for 5 minutes. Step 5) Add the rice noodles. Simmer the soup till the noodles are cooked. This takes less than 5 minutes. Once the noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chilli. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.
Recipe Variation
Tofu Green Curry Soup: Crispy fried tofu or the soft cubes of tofu dunked in curry soup taste divine. Seafood Green Curry Soup: From shrimp, and prawns, to squid or shredded crab meat, it all tastes good in this spicy curry soup. Red Or Yellow Curry Soup: In place of green curry paste, you can use Thai Red Curry or Yellow Curry Paste to make this soup. Chicken Curry Soup: Feel free to add shredded rotisserie chicken to this curry soup.
Serving Suggestion
As I said, this curry soup is a wholesome, fulfilling meal. For an Asian-style family dinner, you can serve green curry noodle soup with – vegan tofu stir fry, smashed cucumber salad, or crispy noodle salad.
More Soup Recipes
Barley Soup Creamy Corn Soup Thai Coconut Soup Instant Pot Lentil Soup Roasted Pumpkin Soup Healthy Mushroom Soup Minestrone (Pasta Soup) Tomato Couscous Soup
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