Thai Green Curry Soup is a fragrant and comforting dish that combines the bold flavors of green curry paste, creamy coconut milk, fresh vegetables, and aromatic herbs in a rich yet light broth. Inspired by Thailand's famous Green Curry (Gaeng Khiao Wan), this soup version delivers the same delicious flavors in a warming bowl that is perfect for lunch or dinner.

Its vibrant color, herbal aroma, and balance of spicy, sweet, salty, and creamy flavors make it one of the most beloved Thai soups.

What Is Green Curry Soup?

Green Curry Soup is a coconut-based Thai soup flavored with green curry paste, which is made from green chilies, garlic, shallots, lemongrass, galangal, and fresh herbs. Unlike traditional green curry, which is usually thicker and served over rice, this soup has a lighter consistency while maintaining the signature Thai curry flavor.

The result is a rich and aromatic broth filled with vegetables and protein, making it both satisfying and refreshing.

Why You'll Love This Recipe

  • Rich coconut curry flavor
  • Fresh herbal aroma
  • Easy one-pot meal
  • Perfect balance of spicy and creamy
  • Ready in less than an hour
  • Customizable with chicken, shrimp, tofu, or vegetables

Ingredients

For the Soup

  • 2 tablespoons vegetable oil
  • 3 tablespoons Thai green curry paste
  • 400ml coconut milk
  • 4 cups chicken or vegetable stock
  • 300g chicken breast or chicken thighs, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon palm sugar
  • 2 kaffir lime leaves, torn
  • 1 stalk lemongrass, bruised
  • 1 cup Thai basil leaves
  • Juice of 1 lime

Garnish

  • Fresh Thai basil
  • Sliced red chili
  • Green onions
  • Lime wedges

Preparation Information

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 4–6

Difficulty Level: Easy

Step-by-Step Instructions

Step 1: Cook the Curry Paste

Heat oil in a large soup pot over medium heat.

Add the green curry paste and stir continuously for 2–3 minutes until fragrant.

This step helps release the essential oils and aromas from the herbs and spices.

Step 2: Add Coconut Milk

Pour in half of the coconut milk and stir well.

Cook for 3 minutes until the curry paste is fully dissolved and the mixture becomes aromatic.

Step 3: Create the Soup Base

Add:

  • Remaining coconut milk
  • Chicken stock
  • Kaffir lime leaves
  • Lemongrass

Bring the mixture to a gentle simmer.

Step 4: Cook the Chicken

Add the sliced chicken.

Simmer for about 10 minutes until the chicken is fully cooked and tender.

Step 5: Add Vegetables

Add:

  • Mushrooms
  • Bell pepper
  • Zucchini

Cook for another 5–7 minutes until the vegetables become tender while maintaining their texture.

Step 6: Season the Soup

Add:

  • Fish sauce
  • Palm sugar

Stir until fully combined.

Taste and adjust seasoning according to preference.

Step 7: Finish with Fresh Herbs

Remove the lemongrass stalk.

Add:

  • Thai basil leaves
  • Lime juice

Stir gently and turn off the heat.

The residual heat will release the basil's fragrant oils.

Serving Suggestions

Serve hot in large soup bowls.

Pair with:

  • Steamed jasmine rice
  • Rice noodles
  • Brown rice
  • Fresh spring rolls

Top with fresh basil, sliced chili, and lime wedges for extra flavor.

Chef's Tips

Use Authentic Green Curry Paste

Authentic Thai green curry paste provides the best flavor and aroma.

Adjust the Spice Level

For a milder soup:

  • Use less curry paste

For extra heat:

  • Add sliced Thai bird's eye chilies

Add More Vegetables

Popular additions include:

  • Baby corn
  • Bamboo shoots
  • Snow peas
  • Bok choy
  • Spinach

Make It Vegetarian

Replace chicken with:

  • Tofu
  • Mixed mushrooms
  • Extra vegetables

Use soy sauce instead of fish sauce and vegetable stock instead of chicken stock.

Storage Instructions

Refrigerator

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months.

Reheating

Reheat gently over medium-low heat and stir occasionally. Avoid boiling vigorously to prevent the coconut milk from separating.

Nutritional Information (Per Serving)

  • Calories: 340
  • Protein: 24g
  • Carbohydrates: 11g
  • Fat: 22g
  • Fiber: 3g
  • Sodium: 720mg

Final Thoughts

Green Curry Soup is a wonderful example of Thailand's mastery of flavor balance. The creamy coconut broth, aromatic green curry paste, fresh vegetables, and fragrant basil create a soup that is both comforting and exciting. Whether served as a light meal or part of a larger Thai feast, this vibrant soup brings the authentic taste of Thailand straight to your table.