Thai cuisine is fresh, full of flavor, and delicious- especially green curry. One of our family favorites is this green curry Thai soup. This dish is very versatile depending on which vegetables are in season or what you have on hand.
GREEN CURRY SOUP COMES TOGETHER IN A MATTER OF MINUTES
This Thai soup is full of vegetables and yummy flavor. Add chicken if you’d like or keep it completely vegetarian. The choice is yours.
IS GREEN CURRY SPICY?
Green curry is slightly spicy due to the green chili peppers that are used to make the green curry paste. However, green curry is not super spicy like red curry. In this recipe, chicken or vegetable broth is added which dilutes the full-scale spice of the green curry paste compared to if you were to only use coconut milk.
IS GREEN CURRY SOUP HEALTHY?
Green curry soup is full of fresh vegetables, broth, and whole-grain noodles (made from brown rice). More traditional curries in southern Thailand use only coconut milk in their curries. Whereas, in the northern part of Thailand it is common to see broth added.
This recipe uses both reduced-sodium broth and lite, unsweetened coconut milk. Therefore, you cut down on the salt as well as the saturated fat.
Like I always say, everything in moderation. Homemade green curry soup is much healthier than a restaurant version. At home, you can control the fat, sugar, and salt that goes into the dish.
What’s key is to use real, whole ingredients with less saturated fat, no added sugar, and use reduced-sodium broth. Plus, choose noodles or rice that are whole grain (e.g. brown rice).
MAIN INGREDIENTS IN GREEN CURRY SOUP
Green curry soup is a staple in Thailand. A delicious soup that’s full of flavor and fresh vegetables. This recipe calls for 2-4 cups of chicken or vegetable broth. Plus, instead of serving over a bed of rice, the soup is infused with brown rice noodles (Pad Thai noodles). A delicious twist on a classic.
I love the versatility of this dish as it gives you options. You can use a variety of vegetables, protein, and whole grains. Plus, it’s really hard to mess this soup up. The most common ingredients I use are as follows:
- Green Curry Paste: You can purchase pre-made green curry paste in stores. You can find it in the Asian aisle at most grocery stores. Green curry paste is a mixture of green chili pepper, garlic, lemongrass, cilantro, salt, shallot, lemon peel, and other spices.
- Lite, Unsweetened Coconut Milk: Save on saturated fat without sacrificing flavor by using lite, unsweetened coconut milk. Canned coconut milk is the way to go with this recipe.
- Reduced-Sodium Broth (Chicken or Vegetable): For this recipe, you’ll need four cups of reduced-sodium broth or a 32-ounce carton. You can use two cups less for a slightly spicier dish.
- Onion and Garlic: You’ll use one small onion cut into thin slices and two cloves of garlic, minced.
- Vegetables: You’ll need about four cups of vegetables. I typically use a red bell pepper, three large carrots, one zucchini, and 12-ounces of frozen spinach (or 1 1/2 pounds fresh). Other options include broccoli, cauliflower, snap peas, broccolini, squash, edamame, green beans or kale.
- Brown Rice Noodles: For my savvy label readers, always check the ingredient list to ensure the noodles are 100% whole grain. Look for brown rice as the only ingredient. You can also swap this out for brown rice.
- Optional– Skinless, Boneless Organic Chicken Breasts: You can add a pound of chicken breasts. Either cooked in the soup or separately.
Green curry soup is quick and convenient. The only real meal prep comes down to cutting the vegetables and meat. It’s perfect as a last minute dinner option.
HOW TO MAKE GREEN CURRY THAI SOUP
In as little as 40 minutes, you’ll have a deliciously nutritious dinner on the table. Follow these four easy steps to get started.
STEP ONE: PREP THE VEGETABLES AND MEAT
One way to save time when it comes to cooking is to accomplish the meal prep in one fell swoop. Get this task done before starting on the other steps. This will allow you to focus on cooking when the time comes and you’ll have the vegetables ready to go. You’ll want to thinly slice the bell peppers and onion, coin or half moon the carrots and slice the zucchini.
STEP TWO: SAUTE THE ONIONS, GARLIC & GREEN CURRY PASTE
In a medium pot, you’ll sauté the onions, garlic and green curry paste for about 1-2 minutes. Continually stirring the green curry paste so it doesn’t burn.
STEP THREE: SIMMER THE MEAT AND VEGETABLES
You’ll add the coconut milk and chicken or vegetable broth to the pot and bring it to a simmer. If using chicken, you can add the chicken and cook for about 7-8 minutes, until no longer pink. (Note: You can also cook the chicken separately and add later). Then add the vegetables and cook for another 10-15 minutes until tender.
STEP FOUR: COOK THE NOODLES AND COMBINE
Follow the directions on the package but usually you’ll simply need to boil water and put the noodles in for about five minutes. Once cooked, drain and add to the soup. Then serve.
Once the soup is ready to serve, you can top it with some additional ingredients. Did I mention this soup was flexible? The sky is the limit in terms of variations and other ingredients you choose to add.
ADDITIONAL TOPPINGS & INGREDIENTS
Green curry soup is versatile and allows you to create a dish with what you have on hand. As long as you have the base components of green curry paste + coconut milk + broth the rest is pretty flexible. Here are a few suggestions of additions and other ingredients you can use.
- Thai Basil Leaves- add 1/2 cup or more of fresh basil leaves to the soup when adding the vegetables.
- Ginger Root- add 1 inch of chopped ginger after adding the coconut milk and broth.
- Garbanzo Beans– a good source of plant-based protein you can use in place of chicken. Add directly to the soup and simply warm through.
- Brown Rice– use in place of noodles. Cook separately.
- Cilantro- serve with fresh cilantro as a topping.
- Lime Juice- finish the soup with a squeeze of fresh lime.
- Green Chili Peppers: Like it on the spicier side? You can always top this soup with fresh green chili peppers.
- Green or Red Onions: Work great as a topping.
LOOKING FOR OTHER HEALTHY DINNER IDEAS?
Want more delicious and nutrition-packed soups, stews, and chilis? Check out these other healthy recipes:
- Quick Healthy Minestrone Soup
- Creamy Asparagus Soup (Dairy-Free)
- Recipe For Green Chili Stew With Chicken (New Mexico Style)
- White Chicken Chili Recipe (Healthy & Easy Dinner)
Green Curry Thai Soup (With Noodles)
- 1 tablespoon olive oil
- 1 small yellow or white onion, thinly sliced
- 4 ounces green curry paste
- 32 ounces chicken or vegetable broth (low sodium)
- 4 ounces brown rice noodles
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 3 large carrots, sliced
- 1 zucchini, sliced
- 12 ounces frozen spinach
- 1 pound organic, skinless, boneless chicken breasts (chopped)
Saute Onion, Garlic, and Curry Paste
- Heat oil in a medium pot on the stove on medium heat, add onion, garlic, and curry paste. Cook for about 1-2 minutes constantly stirring the curry paste.
Add Coconut Milk and Broth- Bring to Simmer
- Add cocounut milk and broth to the pot, stir and bring to a simmer.
Optional Cook Protein (If Using)
- If using protein like chicken, you can add directly to the soup and cook for about 7-8 minutes until no longer pink. You can also cook separately in a skillet or in the oven.
- Add vegetables to the soup and cook for about 15 minutes until tender.
Cook Noodles Separately And Combine
- Follow the instructions on the package. Usually, you'll need to bring water to a boil, remove it from the heat, and add the noodles to the water for about 5 minutes.
- Once the noodles are cooked, drain and add them to the soup. Serve immediately.
- Other vegetable ideas:
- Broccoli, cauliflower, broccolini, kale, squash, snap peas, and green beans.
- Other optional ingredients:
- 1-inch piece of ginger root chopped
- 1/2 cup of Thai basil leaves
- Other optional proteins:
- 1 pound shrimp
- 1 15-ounce can of drained, rinsed garbanzo beans
- Lime juice
- Green or red onion
- Sesame seeds