Thai Green Curry Coconut Soup (Printable)

A spicy and comforting coconut curry soup with fresh vegetables and tofu or chicken.

# What You 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 - 14 fl oz coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tbsp fish sauce, or soy sauce for vegetarian option
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)

# How-To:

01 - Heat vegetable oil in a large pot over medium heat. Add green curry paste and sauté for 1 to 2 minutes until aromatic.
02 - Add sliced onion and cook for 2 minutes until softened.
03 - Incorporate chicken or tofu and cook for 2 to 3 minutes until chicken turns white but remains undercooked.
04 - Pour in coconut milk and broth, bringing the 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 fully 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 under 40 minutes, which means weeknight dinner without the guilt of ordering takeout.
  • The soup tastes like you spent hours building layers of flavor, but you really just let the curry paste do the heavy lifting.
  • It's naturally forgiving—vegetables soften at different rates and that's exactly how it should be.
02 -
  • Don't crowd the pot with vegetables early—they release water and steam instead of sautéing, which dilutes your carefully built flavor base.
  • Coconut milk and broth separate naturally, and that's not a problem; the heat brings them back together into something silky.
  • This soup keeps for three days and tastes even better as it sits, the flavors deepening like they've had time to introduce themselves.
03 -
  • Make a double batch and freeze half—this soup thaws beautifully and becomes dinner on nights when cooking feels impossible.
  • If your store-bought curry paste tastes one-dimensional, add a squeeze of lime and a tiny pinch of brown sugar to wake it up before the oil hits the pan.
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