When you’re craving something that warms you up, wakes up your taste buds, and transports you straight to Thailand, this Spicy Green Thai Curry Soup delivers explosive flavors in every spoonful with its perfect balance of heat, creaminess, and aromatic herbs. Imagine tender vegetables and protein swimming in a vibrant green coconut curry broth infused with lemongrass, ginger, and Thai basil that creates layers of complex flavor that are both comforting and exciting at the same time. This soup brings together the creamy richness of coconut milk with the bold, spicy kick of green curry paste and the bright freshness of lime and herbs, creating a harmony of flavors that makes you want to scrape every last drop from your bowl. Whether you’re looking for a warming dinner on a cold night, trying to recreate your favorite Thai restaurant dish at home, or simply want something healthy and incredibly delicious, this curry soup checks every box. It comes together in less than forty minutes and fills your kitchen with the most intoxicating aromas.
Serving Quantity: 6 servings
Cooking Time: 35 minutes (15 minutes prep, 20 minutes cooking)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 24g
3. Carbohydrates: 22g
4. Fat: 24g
5. Fiber: 4g
6. Sugar: 8g
7. Sodium: 965mg
Ingredients You Need:
For the Soup Base:
1. 2 cans (13.5 ounces each) coconut milk
2. 3 cups chicken or vegetable broth
3. 3 tablespoons green curry paste (adjust for spice preference)
4. 2 tablespoons fish sauce
5. 1 tablespoon brown sugar or palm sugar
6. 2 tablespoons vegetable oil
For Aromatics:
7. 3 stalks lemongrass, bottom 4 inches only, smashed
8. 3-inch piece fresh ginger, peeled and sliced
9. 4 garlic cloves, minced
10. 3 shallots, sliced
11. 4 kaffir lime leaves (or zest of 1 lime)
For Protein and Vegetables:
12. 1 pound chicken breast or thighs, thinly sliced (or shrimp, tofu)
13. 2 cups mushrooms, sliced
14. 1 red bell pepper, thinly sliced
15. 1 cup bamboo shoots
16. 2 cups baby bok choy or spinach
17. 1 cup cherry tomatoes, halved
For Finishing:
18. Juice of 2 limes
19. Fresh Thai basil leaves
20. Fresh cilantro
21. Sliced red chilies
22. Bean sprouts
23. Cooked rice noodles or jasmine rice for serving
Prepare the Aromatics
Start by preparing your aromatic ingredients, which form the flavor foundation of this soup. Take the lemongrass stalks and trim off the tough outer layers and the dry top portions. Use only the bottom 4 inches of the tender white part. Smash the lemongrass pieces with the flat side of a knife or the bottom of a heavy pan to release their citrusy oils. Peel the ginger and slice it into thin coins. These aromatics will infuse the broth with incredible flavor but will be removed before serving.
Bloom the Curry Paste
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the green curry paste and cook it for about 2 to 3 minutes, stirring constantly. This blooming process releases the essential oils and intensifies the flavors of all the spices in the paste. The curry paste should become very fragrant and darken slightly. Your kitchen will start smelling absolutely amazing with those aromatic Thai spices.
Add Aromatics
Add the minced garlic and sliced shallots to the pot with the curry paste. Cook for about 2 minutes, stirring frequently, until the shallots soften and the garlic becomes fragrant. Add the smashed lemongrass pieces, sliced ginger, and kaffir lime leaves if using. Stir everything together and cook for another minute. These aromatics create the authentic Thai flavor profile that makes this soup so special.
Add Coconut Milk
Open both cans of coconut milk and give them a good stir because the cream often separates from the liquid. Pour the coconut milk into the pot with the curry paste and aromatics. Stir everything together thoroughly to combine the curry paste with the coconut milk. The mixture should turn a beautiful vibrant green color. Let it come to a gentle simmer, stirring occasionally to prevent the coconut milk from scorching on the bottom.
Add Broth and Seasonings
Pour in the chicken or vegetable broth and stir to combine with the coconut curry base. Add the fish sauce and brown sugar. The fish sauce provides savory depth and umami, while the sugar balances the heat and acidity. Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer. Let it simmer for about 10 minutes to allow all the flavors to meld together and infuse the broth.
Add Protein
Add your chosen protein to the simmering soup. If using chicken, make sure it’s sliced thinly so it cooks quickly and stays tender. If using shrimp, they’ll cook in just 3 to 4 minutes. If using tofu, use firm or extra-firm tofu cut into cubes. Let the protein cook in the soup for about 5 to 7 minutes for chicken, 3 to 4 minutes for shrimp, or just heat through for tofu. Stir occasionally to ensure even cooking.
Add Hardy Vegetables
Once the protein is mostly cooked, add the sliced mushrooms, bell pepper, and bamboo shoots. These vegetables need a few minutes to soften and absorb the flavorful broth. Stir them into the soup and let everything simmer together for about 3 to 4 minutes. The mushrooms will release their moisture and the peppers should be crisp-tender but still have some texture.
Add Delicate Greens and Tomatoes
Add the baby bok choy or spinach and cherry tomatoes to the soup. These cook very quickly, so you only need 2 to 3 minutes. The greens should wilt and turn bright green, and the tomatoes will soften slightly but still hold their shape. The variety of vegetables creates wonderful textural interest and makes the soup more nutritious and satisfying.
Remove Aromatics
Using tongs or a slotted spoon, carefully remove and discard the lemongrass stalks, ginger slices, and kaffir lime leaves. These aromatics have done their job of flavoring the broth but aren’t meant to be eaten. Make sure you get them all out before serving.
Add Lime Juice
Remove the soup from heat and stir in the fresh lime juice. The lime adds bright, citrusy acidity that balances the rich coconut milk and lifts all the other flavors. The lime juice should be added at the end so it stays fresh and vibrant rather than cooking down. Taste the soup and adjust the seasoning. You might want more fish sauce for saltiness, more lime for tartness, or more curry paste for heat.
Ladle and Serve
Ladle the hot soup into deep bowls over cooked rice noodles or alongside jasmine rice. The noodles or rice make this soup substantial enough to be a complete meal. Make sure each bowl gets a good mix of protein, vegetables, and that gorgeous green curry broth.
Garnish Generously
Top each bowl with fresh Thai basil leaves, which add an anise-like flavor that’s essential to authentic Thai cuisine. Add fresh cilantro for brightness and color. Scatter sliced red chilies over the top for those who like extra heat and visual appeal. Add a handful of fresh bean sprouts for crunch. These fresh garnishes add layers of texture and flavor that make the soup come alive.
Helpful Tips for Success:
1. Green curry paste varies in heat level by brand, so start with less and add more to taste.
2. Full-fat coconut milk creates the creamiest, most authentic soup.
3. Lemongrass and kaffir lime leaves are available at Asian markets and make a huge difference.
4. Fish sauce is essential for authentic flavor, but soy sauce can substitute for vegetarian versions.
5. Don’t skip blooming the curry paste in oil, this step intensifies all the flavors.
6. Fresh ginger is far superior to dried ginger powder for this recipe.
7. The soup can be made ahead and actually tastes better the next day.
8. Add vegetables in stages based on cooking time to avoid overcooking.
9. Fresh lime juice added at the end keeps the flavor bright and vibrant.
10. Thai basil has a different flavor than regular basil, but regular basil works in a pinch.
11. Store leftovers for up to 4 days and reheat gently, adding lime juice before serving.
12. Make it vegetarian by using vegetable broth, tofu, and substituting soy sauce for fish sauce.
13. Adjust the coconut milk to broth ratio for thicker or thinner soup as desired.
14. Add rice noodles directly to bowls rather than cooking them in the soup to prevent them from absorbing all the broth.
15. Fresh aromatics can be saved in a freezer bag and added directly to the pot while frozen for future batches.
