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Thai Green Curry Coconut Soup

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If you're in the mood for a cozy yet refreshing soup - try this Green Thai Curry Soup! It is packed with vegetables, and a creamy green curry coconut base and ready in only 30 minutes. This recipe makes 4 hearty servings and is perfect for weeknights and meal prep!
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Quick Thai Green Curry Coconut Soup

Get ready to cozy up with a bowl of vibrant Thai Green Curry Soup, where bold flavors and fresh ingredients come together in perfect harmony! This creamy coconut-based soup is infused with an aromatic green curry paste that provides a comforting, yet bright and zesty flavor. The combination of tenderly cooked sweet potatoes, crispy snow peas, and fresh zucchini offers the ideal balance of sweetness and texture to each serving. This coconut soup can be enjoyed on its own or you can pair it with rice noodles or jasmine rice to enhance the experience and make each serving go a little further! Whether you’re planning to make this as a meal prep or savoring it solo, this green curry coconut soup is packed with all the flavors you’re going to love. 

Green Thai curry is essential for this recipe because it has a distinct flavor profile that balances the fresh, herbaceous notes of lemongrass and green chilies, giving the soup its bright and vibrant taste. However; if red or yellow curry pastes are what you have on hand you could give it a try. Red Thai curry brings a bolder, spicier flavor with red chilies while maintaining that signature Thai essence.

Thai Green Curry Soup Ingredients

  • Fresh Ginger: No Thai dish is complete without a little bit of ginger! This ingredient is a staple in Thai cuisine and essential to the base of this Green Thai Curry Soup. Fresh ginger adds warmth and a hint of spice that complements the curry paste. Ginger not only provides a vibrant, aromatic kick, but it also has anti-inflammatory properties and aids in digestion, making it a nourishing addition to this recipe. 
  • Green Curry Paste: The star ingredient gives the soup its signature Thai flavor. I love using this one from Mekhala Orgnic because it’s gluten free and oil free. Thai green curry paste is a blend of green chilies, lemongrass, garlic, shallots, and spices, creating a bold, aromatic base that pairs perfectly with creamy coconut milk. If you prefer less heat, you can reduce the amount of curry paste. 
  • Vegetable Broth: The foundation for the soup, adding depth and richness to the base without overpowering the other flavors. It keeps the recipe vegan while enhancing the savory taste of the curry. If you’re looking for a heartier flavor, you can substitute it with a vegan chicken broth. For a lighter version, water can be used, but the broth provides a more robust flavor.
  • Coconut Milk: Here is where the creamy texture of this soup comes from. The coconut milk helps balance the spice of the curry paste and adds a rich, silky texture. Full-fat coconut milk gives the soup a luxurious mouthfeel, but if you prefer a lighter version, you can use light coconut milk. Coconut milk is essential for achieving the authentic Thai curry experience.
diced sweet potato on a wooden cutting board
chopped zucchini pieces on a wooden cutting board
  • Sweet Potatoes: Add a subtle sweetness to the soup, balancing the heat from the curry paste and the richness of the coconut milk. Their tender texture contrasts beautifully with the crunch of the other vegetables, making each bite more exciting.
  • Snow Peas: For a fresh crunch to the soup, snow peas add texture and a pop of color. They cook quickly, making them a perfect addition to this fast-cooking dish. If you don’t have snow peas, you can substitute them with snap peas or green beans for a similar crispness and mild flavor.
  • Zucchini: Keeps the soup light and adds a subtle flavor that complements the stronger ingredients. Its soft texture when cooked contrasts nicely with the other crunchy vegetables, creating a balanced bite.
  • Broccoli: I love broccoli in soup, the texture changes but it still has a crunch that is undeniable. Broccoli is also super nutritious and has a slightly bitter taste that goes well with the sweet and creamy components. Cauliflower will give you a similar consistency if you don’t have broccoli on hand.
chopped snap peas on a wooden cutting board
small broccoli florets cut into bite-size pieces on a wooden board
  • Baby Spinach: Added for a pop of colour and its nutritional value. When added to the hot soup, the spinach wilts and adds a nice tender texture. Spinach is rich in iron and vitamins, making it a great way to boost the nutritional value of the dish.
  • Lime Juice: Brightens the dish and balances out the richness of the coconut milk, adding a tangy zest that enhances all the other flavors. Freshly squeezed lime juice is key for that sharp, fresh citrus kick.
  • Maple Syrup: Adds a subtle sweetness that balances the spiciness of the green curry paste and the tang of the lime juice, creating a more well-rounded flavor. It also enhances the natural sweetness of the vegetables, especially the sweet potatoes, giving the soup a richer depth without overpowering the other ingredients.
  • Coconut Aminos: Provide a mild, slightly sweet umami flavor that deepens the overall taste of the soup. It’s a soy-free alternative to soy sauce, making this recipe suitable for those avoiding gluten or soy. Tamari or regular soy sauce can be used if you don’t have coconut aminios but keep in mind their sodium is higher and it will make the recipe saltier – add in small increments.
  • Red Chili Flakes: Adds a subtle heat to the soup, allowing you to control the spice level. They bring a warming element that enhances the flavor of the green curry paste without overwhelming the dish. You can easily leave this ingredient out entirely if you do not like spicy food.
  • Fresh Cilantro or Thai Basil: The finishing touches that brighten up the soup with their fragrant, herbaceous flavors. Cilantro adds a fresh, citrusy note, while Thai basil has a more robust, anise-like taste.
finely chopped fresh ginger on a chef’s knife and cutting board
baby spinach leaves on a wooden cutting board

Where to Find Thai Green Curry Paste

Authentic green curry paste is the key to achieving the bold, spicy flavors in this Thai green curry soup. You can find Thai green curry paste on amazon or at most grocery stores, typically in the international or Asian food aisle. I love using this one from Mekhala Organics because it’s both gluten free, oil free and vegan. If you can’t find that one I’ve found that many grocers carry a brand called Thai Kitchen, which is a great option as it’s made without any fish oil. Always read labels to ensure the ingredients are suitable for you. You could also try making your own green curry paste with a recipe like this one from Minimalist Baker.

How To Make Green Curry Coconut Soup

Get ready to make a quick and easy Thai Green Curry soup that tastes like it does in restaurants! These instructions will have you sipping and slurping in no time.

Sauté the Ginger and Curry Paste

Heat a splash of water in a Dutch oven over medium heat. Add the minced ginger and sauté for 30 seconds until fragrant. Stir in the green curry paste with another splash of water, and cook for 30 seconds to release the flavors.

Simmer the Sweet Potatoes

Pour in the vegetable broth and add the cubed sweet potatoes. Bring the mixture to a simmer, cover, and cook for 17-20 minutes until the sweet potatoes are tender.

Cook the Vegetables

Once the sweet potatoes are tender, pour in the coconut milk and add the snow peas, zucchini, broccoli, and spinach. Continue to simmer for 2-3 minutes until the vegetables turn a vibrant green and are tender-crisp. If you are making rice or noodles for this recipe this would be a good time to prepare them!

Finish and Serve

Stir in the lime juice, maple syrup, coconut aminos, and optional red chili flakes. Adjust the seasoning with salt and pepper to taste, then mix in fresh cilantro or Thai basil leaves. Serve hot on its own, or topped with crispy tofu, rice, or noodles.

What to Serve With Thai Green Curry Coconut Soup

This Green Thai Curry Soup pairs perfectly with rice noodles, jasmine rice, or Basmati rice to make it a complete meal. The fluffy, light texture of the rice complements the creamy soup and helps soak up all those delicious flavors. If you’re looking for a more protein-packed option, top the soup with crispy tofu or pan-seared tempeh.

Toppings for Soup

Toppings add an extra layer of flavor and texture to your green curry soup. Fresh herbs like cilantro or Thai basil brighten up the dish, while a sprinkle of red chili flakes or sliced fresh chili peppers add a spicy kick. If you love a bit of crunch, toasted coconut flakes or chopped peanuts make great garnishes.

Try Adding Noodles to Your Soup!

Adding noodles to this soup will increase the serving amounts, bring a more satiated property to the soup and give a different mouth feel and overall experience. Noodles of any sort will soak up the delicious coconut broth and blend seamlessly with the veggies. Whether you prefer thin vermicelli or wider flat noodles, adding noodles will transform this soup!

Did You Try This Recipe?

Have you tried making this Thai Green Curry Soup? Don’t forget to rate the recipe and leave a comment.

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

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green coconut soup with sweet potato, broccoli, snap peas, and herbs
Jackie Akerberg

Green Curry Coconut Soup

5 from 9 votes
Print Recipe Pin to Pinterest!
If you're in the mood for a cozy yet refreshing soup - try this Green Thai Curry Soup! It is packed with vegetables, and a creamy green curry coconut base and ready in only 30 minutes. This recipe makes 4 hearty servings and is perfect for weeknights and meal prep!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: lunch, Main Course, Soup
Calories: 365

Equipment

  • Dutch Oven
  • stove

Ingredients
  

  • 2 tbsp fresh ginger, minced
  • ⅓ cup green curry paste
  • 4 cups vegetable broth, or vegan chicken broth
  • 2 cups sweet potato, peeled and cubed
  • 13.5 oz canned coconut milk*
  • 1 cup snow peas, halved
  • 1 cup zucchini, sliced
  • 1 cup broccoli florets
  • 2 cups baby spinach, chopped
  • ½ lime, juiced
  • 1 tbsp maple syrup
  • 2 tbsp coconut aminos
  • red chili flakes
  • ½ cup cilantro, or basil leaves
Optional Add-Ins
  • 16 oz crispy tofu
  • basmati rice
  • rice noodles

Method
 

  1. Add a splash of water to the dutch oven and warm over medium heat. Add in the minced ginger and sauté for 30 seconds until fragrant. Next, add in the curry paste and another small splash of water and stir frequently for about 30 seconds, before pouring in the broth and adding the sweet potatoes. Bring to a simmer, cover and cook for 17-20 minutes until sweet potatoes are tender.
  2. Pour in the coconut milk, and add in the snow peas, zucchini, broccoli and spinach. Continue to simmer for 2 more minutes until the veggies are a vibrant green.
Season the soup with lime juice, maple syrup, coconut aminos, and optional chili flakes and adjust flavor with salt and pepper if desired. Stir in fresh cilantro or basil leaves.
Serve hot, topped with optional crispy tofu, rice or noodles.

Notes

*To make this recipe extra luxurious and restaurant-style creamy, Use only 2 cups broth and two cans of coconut milk, or swap the full fat coconut milk for canned coconut cream.
*Macros do not include optional add-ins

Nutrition

Serving 1servingCalories 365kcalCarbohydrates 35gProtein 6gFat 25gSaturated Fat 21gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 1186mgPotassium 806mgFiber 7gSugar 15gVitamin A 15056IUVitamin C 54mgCalcium 114mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!
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19 Responses

  1. 5 stars
    This was fantastic! My husband asked for it to be on the weekly rotation which is rare. Thank you Jackie! 😋 ❤️

    Reply

  2. 5 stars
    Thanks Jackie for sharing this delicious recipe, my daughters and I love it!
    I added brown rice noodles, making it a good filling meal soup.

    😘 Savita
    from the Netherlands

    Reply

  3. 5 stars
    Making it right now for the second time. I couldn’t find snow peas so I subbed edamame. Tasty soup, very versatile. A friend can’t have any onion or garlic, so I made a green curry substitute with green chilies, lemon grass, and a bit of curry powder.

    Reply

  4. 5 stars
    This was really good! I don’t care for snow peas so I swapped them for bamboo shoots. Added a bit of water to keep it soupy, served with rice noodles, so tasty and warming on a cold winter’s day!

    Reply

  5. Can you tell me the nutritional facts for this soup? It looks delicious and I want to fit it into my meal plan for the upcoming week.

    Reply

  7. 5 stars
    Best soup I have ever had! So healthy too. Dinner tonight and lunch at work for the week. Thank you so much for sharing!!

    Reply

  8. 5 stars
    This was so easy to make, and had such a great payoff! We both loved it and will definitely make it again. Very light. Seems like it would be easy to make veggie substitutes if needed. I couldn’t fine snow peas locally so I added edamame.

    Reply

  10. 5 stars
    So yummy!! I used red curry paste instead of red, since that’s what I had. So it didn’t look as pretty as the pictures but it turned out so yummy! Thank you!

    Reply
5 from 9 votes

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