This Thai green curry soup has the signature flavors of lemon grass, ginger, garlic and Thai chili’s in a light coconut broth.
Thai green curry is amazing but generally very soupy with a lot of rice to add in. Of COURSE it is good with rice, but if you are trying to avoid rice, try it as a soup! If you want the curry, check out this recipe for my curry here.
My husband made this delicious soup and it turned out great. I use a jar of green curry Thai spice in this soup to save time, so it’s pretty quick!
Check out the notes for some preparation tips.
Thai Green Curry Soup
This is a very aromatic and easy to make soup! It is delicious served hot or cold. Serve with a side or basmati rice if desired.
Print Recipe
Ingredients
- 2 Carrots
- 6 Mushrooms
- 1 Medium Sweet onion
- 3" Fresh Ginger sub 1 TBSP pureed ginger
- 1 Bell Pepper I recommend red, yellow, green or mix
- 3 Cloves Fresh garlic sub 1 TBSP minced garlic
- 1 Cup Sugar snap peas or snow peas
- 1 Cup Baby spinach Sub bok choy or chard
- 4 Sprigs Thai Basil Sub basil or cilantro
- 1 Cup Romanesco or broccoli florets
- 13.5 Oz Coconut cream or Coconut milk Use the canned organic coconut. Not coconut plant milk.
- 4 Oz Green curry paste I use Thai Kitchen green curry paste
- 13.5 OZ Water
- 1/2 TSP Dried Thai chili flakes or Thai spice
- 1 Fresno or Thai chili
Instructions
- Prepare onion, cut into a 1/2" dice. Add to stockpot or large sauce pan.
- Peel carrots and cut at a slant into 1/8" slices. Add to stockpot.
- Trim bell pepper, removing stem and seeds and dice into 1" square pieces.
- Clean mushrooms. Slice into 1/4" slices.
- Remove strings from the peas. Set aside until last 5 minutes of cooking time.
- Cut romanesco or broccoli into florets. Set aside until last 5 minutes of cooking time.
- Mix together coconut milk, water and curry paste. add to stock pot and set on medium heat.
- Add ginger and garlic.
- Trim fresno chili pepper, removing stem and seeds. Slice into this 1/8" strips. Use for garnish.
- Wash spinach, cut into bite sized pieces. Set aside until last 5 minutes of cooking time.
- Wash Thai basil leaves. Set aside until last 5 minutes of cooking time. .
- When the vegetables are starting to get soft (about 8 - 10 minutes), add the broccoli, snap peas, spinach and basil leaves. Let cook 5 minutes.
- Add salt and pepper to taste and the Thai basil. Make any adjustments to your seasoning here.
- Serve and allow each individual to adjust their heat level with the fresno chili's and chili flakes.
Notes
This is a Snap Pea Sheep recipe!
This is spicy enough for me with the one fresno chili. To me the fresno tastes much like a Thai chili only milder. You can certainly use Thai chili's if you have them.
If this soup sounds like green curry, it is! I did not make any basmati rice to accompany the curry and I used mushrooms instead of any meat.
Cut up all of your vegetables before you start cooking! The vegetables cook rather fast, especially the ones added in the last five minutes. You don't want them over cooked.
I often find green curry to have nothing but chicken, bell peppers, onions and maybe a carrot or broccoli. I prefer more mixed vegetables and less bell pepper.
Note, if you substitute bok choy for the spinach, add the white part with the first part of the cooking and add the green leaves the last 5 minutes of cooking time.
This is a green Thai curry without the added rice. It makes a lovely soup and can be served cold or hot.
Feel free to serve hot over rice.
