Thai Green Curry Coconut Soup (Printable)

A flavorful green curry soup with coconut milk, vegetables, and protein choices for a comforting meal.

# 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
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 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 Steps:

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 - Stir in sliced chicken or cubed tofu and cook for 2 to 3 minutes until chicken turns white but is not fully cooked 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 through.
06 - Stir in fish sauce or soy sauce and sugar. Taste and adjust seasoning as necessary.
07 - Remove from heat. Ladle soup into bowls and garnish with fresh cilantro, Thai basil, lime wedges, and sliced chili if desired.

# Expert Tips:

01 -
  • It's ready in 35 minutes, which means you can have restaurant-quality comfort food on a Tuesday night without the delivery fee.
  • The coconut milk does something magical—it softens the spice just enough that you keep going back for another spoonful instead of reaching for milk.
  • You can swap vegetables endlessly, so it's never boring and always uses what's fresh.
02 -
  • Coconut milk separates when it sits—shake the can before opening, or that separated cream at the top will make the first ladleful too rich.
  • Fish sauce is pungent raw but transforms into something savory and complex once it simmers; if you skip it entirely, the soup will taste flat despite the coconut and curry.
  • Tofu needs a moment to firm up in the hot broth, so don't stir constantly or it breaks apart into soft little pieces.
03 -
  • Make a double batch of this—it freezes beautifully, and having it on hand for nights when you're tired or stressed is its own small miracle.
  • If the soup is too spicy, a dollop of extra coconut milk mellows it without diluting the flavor; if it's not spicy enough, fresh sliced chili stirred in at the table lets people adjust their own heat.
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