Thai Green Curry Coconut Soup (Printable)

Aromatic Thai green curry infused with creamy coconut milk and fresh vegetables, offering bold, balanced flavors.

# What You'll Need:

→ Protein

01 - 14 oz firm tofu, cubed, or 14 oz boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 small red bell pepper, sliced
03 - 1 small zucchini, sliced
04 - 3.5 oz baby corn, halved
05 - 3.5 oz snap peas, trimmed
06 - 3.5 oz mushrooms, sliced
07 - 1 small carrot, julienned
08 - 1 small onion, thinly sliced

→ Soup Base

09 - 2 tbsp green curry paste (store-bought or homemade)
10 - 13.5 fl oz coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tbsp fish sauce (or soy sauce for vegetarian)
13 - 1 tsp sugar
14 - 1 tbsp vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add green curry paste and sauté for 1 to 2 minutes until fragrant.
02 - Add sliced onion and cook for 2 minutes until slightly softened.
03 - Incorporate chicken or tofu and cook for 2 to 3 minutes until chicken turns white or tofu is heated through.
04 - Pour in coconut milk and broth. Bring mixture to a gentle simmer.
05 - Add bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer for 8 to 10 minutes until vegetables are tender and protein is cooked.
06 - Stir in fish sauce or soy sauce and sugar. Adjust seasoning to taste.
07 - Remove from heat. Ladle into bowls and garnish with cilantro, Thai basil, lime wedges, and sliced chili if desired.

# Expert Advice:

01 -
  • It comes together in 35 minutes, which means you can serve restaurant-quality soup on a Tuesday without planning ahead.
  • The flavor is naturally balanced—spicy, creamy, and herbaceous—so you actually taste every ingredient instead of one overpowering note.
  • You can swap proteins and vegetables based on what you have, making it your own without changing what makes it sing.
02 -
  • Green curry paste varies wildly between brands, so start with less and add more if you want heat; you can always spice it up, but you can't take it back.
  • Don't skip the simmering step for the curry paste at the beginning—it transforms the raw, harsh flavors into something round and inviting.
  • The soup tastes even better the next day when all the flavors have had time to get to know each other, so leftovers are a gift to tomorrow-you.
03 -
  • Make double the recipe and freeze half in containers; it reheats beautifully and tastes even better after a day or two of flavor mingling.
  • If your soup breaks or looks separated, add a splash more coconut milk and stir gently until it comes back together.
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