Save to Pinterest There's something about the smell of green curry paste hitting hot oil that instantly transports me to a tiny restaurant in Bangkok, even though I was just standing in my own kitchen. The first time I made this soup, I was trying to recreate that exact moment—that heady mix of cilantro, lime, and coconut that made me close my eyes and breathe it all in. What started as an ambitious attempt to impress turned into my go-to weeknight comfort, the kind of dish that feels fancy but asks almost nothing of you.
I made this for my sister on a rainy Tuesday when she needed comfort food but didn't want anything heavy. The moment she tasted it, she got quiet—not awkward quiet, but the kind where you know something just clicked. She's made it three times since, which might be the highest compliment a recipe can get in our family.
Ingredients
- Green curry paste: Use store-bought unless you're feeling ambitious; this is where all the flavor happens, so don't skimp.
- Coconut milk: Full-fat is richer, but light works if you prefer something less heavy.
- Firm tofu or chicken breast: Tofu soaks up the broth beautifully, chicken gives you chew; either way, cut it smaller than you think you need to.
- Fresh vegetables: Bell pepper, zucchini, snap peas, mushrooms, baby corn, carrot—these are suggestions, not rules.
- Fish sauce: This tiny ingredient does the real work; use soy sauce if you want vegetarian, but know it tastes slightly different.
- Fresh herbs: Cilantro and Thai basil aren't optional—they're what makes it taste like Thailand and not just creamy broth.
- Lime wedges: Save these for serving; they brighten everything.
Instructions
- Wake up the paste:
- Heat oil in a large pot over medium heat and add the curry paste. Let it sizzle for a minute or two until your kitchen smells incredible and you can almost see the aroma floating.
- Soften the onion:
- Add sliced onion and let it cook for about two minutes. You're not browning it, just making it sweet and a little bit tender.
- Brown the protein:
- Stir in your tofu or chicken and cook for a few minutes. The chicken will start turning white; don't wait for it to be fully cooked, it'll finish in the soup.
- Build the broth:
- Pour in the coconut milk and broth slowly, stirring to dissolve the curry paste completely. Bring the whole thing to a gentle simmer—you want small bubbles, not a rolling boil.
- Simmer the vegetables:
- Add everything colorful—peppers, zucchini, peas, mushrooms, corn, carrot—and let them cook for eight to ten minutes until they're tender but still have a bit of bite. This is when the kitchen becomes a place you want to stay.
- Season and taste:
- Stir in the fish sauce (or soy sauce) and sugar. Taste it. Adjust. Taste again. This is your soup; make it yours.
- Finish and serve:
- Ladle it into bowls and pile on the cilantro, Thai basil, and a lime wedge. Let people squeeze the lime in themselves—it feels like a small act of care.
Save to Pinterest There's a moment in making this soup—right when the coconut milk mingles with the broth and the whole pot turns a creamy green—where you feel like you've done something small but real. It's not complicated cooking, but it's cooking with intention, and that's the part that matters most.
Making It Your Own
The vegetables I've listed are just a starting point. Use baby bok choy instead of snap peas, add thai eggplant if you find it, throw in spinach at the end for extra green. The soup doesn't care; it welcomes whatever you have. I once made it with just mushrooms and broccoli because that's what was on sale, and honestly, it might have been better than planned.
The Protein Question
Tofu absorbs the broth like a sponge and becomes almost custard-like in texture; it's my preference for lazy nights when I want the flavors to do all the talking. Chicken gives you a different kind of satisfaction, something to bite down on, and it cooks just enough in the broth to stay tender. I've also made this with shrimp, which cooks so fast you have to watch it like a hawk. The soup doesn't have a favorite protein—it just wants to be made.
Serving and Storage
This soup is best the day you make it, when the vegetables still have their color and the broth tastes fresh. That said, it keeps in the fridge for three days and actually tastes better reheated because the flavors settle and deepen. When you reheat, do it gently so the tofu or chicken doesn't break apart.
- Serve with jasmine rice, rice noodles, or crusty bread to soak up every last drop.
- Add fresh herbs just before eating so they keep their bright, alive quality.
- A squeeze of lime at the table makes all the difference, even if you think it doesn't need it.
Save to Pinterest This is the kind of recipe that gets better every time you make it, not because the recipe changes, but because you learn what you want from it. Go make it tonight.
Recipe FAQs
- → Can I substitute chicken with tofu?
Yes, firm tofu works well as a protein alternative, absorbing the curry flavors and complementing the vegetables.
- → How spicy is the green curry soup?
It offers a balanced heat level from the green curry paste, but you can adjust spiciness by adding more curry paste or fresh chili slices.
- → What vegetables are best for this soup?
Bell pepper, zucchini, baby corn, snap peas, mushrooms, carrot, and onion provide a colorful, crunchy mix that pairs well with the curry base.
- → Can I make this soup gluten-free?
Yes, use gluten-free soy sauce as an alternative to fish sauce to keep the dish gluten-free without altering the flavor significantly.
- → What are suitable garnishes for enhancing flavor?
Fresh cilantro, Thai basil leaves, lime wedges, and sliced red chili add bright, fresh notes that complement the creamy soup.