Pin It I stumbled onto this Thai green curry soup during a rainy evening when I had almost nothing in my pantry except a jar of curry paste a friend had left behind. There's something magical about how that paste transforms into something so deeply aromatic and comforting, the kind of soup that fills your kitchen with steam and makes you forget about the weather outside. That first spoonful was a revelation—creamy coconut with this clean, herbaceous heat that somehow felt both exciting and soothing. Since then, it's become my go-to when I want something that tastes restaurant-quality but comes together faster than takeout ever could.
I made this for my sister during her first week of a new job, when she was too tired to think about dinner. Watching her slow down with each spoonful, the tension melting from her shoulders—that's when I realized this soup does something beyond filling your stomach. It became the dish I reach for when someone needs more than just food, something that says I'm thinking of you without saying a word.
Ingredients
- Firm tofu or chicken breast (400 g): Tofu stays tender and soaks up the curry beautifully, while chicken adds a heartier protein if you prefer—I usually go with tofu and let it get those little golden edges from the curry paste.
- Green curry paste (2 tbsp): This is your flavor foundation, so don't be shy; blooming it in oil first releases all those hidden depths before you add the coconut.
- Coconut milk (400 ml): Full-fat creates that silky richness, but light coconut milk works too if you want something less heavy.
- Vegetable or chicken broth (500 ml): This balance keeps the soup from becoming too heavy while the vegetables stay vegetables and not just soft bits.
- Fish sauce (1 tbsp): I know it smells funky in the bottle, but trust it—it adds this umami depth that makes people ask what your secret ingredient is.
- Fresh vegetables (bell pepper, zucchini, baby corn, snap peas, mushrooms, carrot, onion): Cut them roughly the same size so they cook evenly; I sometimes prep these the night before and toss them in a container.
- Lime wedges, fresh cilantro, Thai basil: These aren't just garnishes—they're the final brightness that makes the whole thing sing.
Instructions
- Bloom the curry paste:
- Heat oil in your pot over medium heat and add the curry paste, stirring constantly for 1–2 minutes until it becomes incredibly fragrant and deepens slightly in color. You'll know it's ready when your kitchen smells like a Thai market.
- Build the base:
- Add sliced onion and cook for 2 minutes until it softens at the edges, then add your protein and let it start cooking through. The chicken should lose its raw look but stay slightly underdone because it'll finish in the broth.
- Create the broth:
- Pour in the coconut milk and broth, stirring gently to break up any paste clumps, then bring everything to a soft simmer. You're looking for lazy bubbles at the edges, not a rolling boil.
- Cook the vegetables:
- Add all your prepped vegetables at once and let them simmer for 8–10 minutes until they're tender but still have a bit of bite. This is when the whole pot comes alive with color.
- Season to taste:
- Stir in fish sauce and sugar, then taste and adjust—if it needs more heat, add another pinch of curry paste; if it's too intense, a splash more broth tames it down. This is your moment to make it exactly right.
- Finish and serve:
- Ladle into bowls and shower each one with cilantro, Thai basil, a squeeze of lime, and chili if you're feeling it. Everything changes in that final moment when the heat hits the fresh herbs.
Pin It The first time someone asked for my recipe, I realized I'd been making it slightly differently each time without really thinking about it. That's when it stopped being just something I followed and became something I understood, which is honestly when cooking becomes fun. Now every bowl feels like a small collaboration between what the recipe calls for and what I've learned works best.
Making It Your Own
This soup is endlessly flexible in ways that make it perfect for whatever's in your fridge or whatever you're in the mood for. I've swapped mushrooms for cauliflower when I'm out of fresh vegetables, added a handful of spinach at the end, even thrown in some canned chickpeas when I wanted more protein without chicken. The curry paste and coconut milk are really the only non-negotiables; everything else bends to your preferences and what you have on hand.
The Garnish Moment
Most people think the garnishes are optional, but I've learned they're actually where the magic happens. That squeeze of lime right before you eat transforms the whole flavor profile, making everything brighter and cleaner. The fresh basil and cilantro add this peppery, herbaceous note that makes you taste individual flavors instead of just one blended thing, and somehow that makes the heat feel more manageable too.
Serving and Storage
I usually serve this with jasmine rice on the side because you'll want something to soak up every last drop of that coconut broth. Leftover soup keeps in the fridge for three days, though the vegetables get softer—which honestly isn't a bad thing if you're reheating it. The flavors deepen overnight, which means day-two leftovers sometimes taste even better than the first night.
- If you're meal-prepping, keep the broth separate from prepped vegetables and tofu so everything stays fresh.
- This freezes well for up to a month, though the vegetables lose some texture when thawed.
- Serve immediately after garnishing so the fresh herbs don't wilt into the hot broth.
Pin It There's something deeply satisfying about a soup that tastes this good and comes together this quickly. It's the kind of dish that makes you feel like you're taking care of yourself and anyone you cook it for.
Recipe Questions & Answers
- → What proteins can be used in this dish?
Firm tofu or boneless chicken breast work well, offering vegetarian and meat options.
- → Can I adjust the spice level?
Yes, increase green curry paste or add fresh sliced chili for a spicier result.
- → What vegetables are included?
Red bell pepper, zucchini, baby corn, snap peas, mushrooms, carrot, and onion create a colorful mix.
- → Is this dish gluten-free?
Use gluten-free soy sauce instead of regular soy sauce or fish sauce to maintain gluten-free status.
- → What garnishes complement the flavors?
Fresh cilantro, Thai basil, lime wedges, and optional sliced red chili add brightness and depth.
- → How long does it take to prepare and cook?
Preparation takes about 15 minutes, with 20 minutes cooking time for a total of 35 minutes.