Thai Green Curry Vegetable Soup

Name: Thai Green Curry Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp (45 g) Thai green curry paste; 1 tbsp (15 ml) Neutral vegetable oil (such as canola or sunflower); ½ medium (75 g) Yellow onion, diced; 2 cloves (6 g) Garlic cloves, minced; 1 tbsp (12 g) Fresh ginger, peeled and minced; 3 cups (720 ml) Vegetable broth or chicken broth; 1 medium (150 g) Red bell pepper, seeded, diced into ½-inch pieces; 1 medium (200 g) Zucchini, diced into ½-inch pieces; 1 cup (100 g) Fresh green beans, trimmed, cut into 1-inch pieces; 13½ fl oz (1 can) (400 ml) Canned full-fat coconut milk; 1 tbsp (15 ml) Fish sauce (nam pla); 2 tbsp (30 ml) Fresh lime juice; ¼ tsp (1½ g) Salt; ¼ cup (5 g) Fresh Thai basil, coarsely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant, aromatic soup built on the foundation of Thai green curry paste, tender vegetables, and creamy coconut milk. This easy one-pot meal comes together in under an hour and balances spicy, salty, tangy, and rich flavors in every spoonful.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 5 cups total)

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Ingredients

4 servings

3 tbsp (45 g) Thai green curry paste
1 tbsp (15 ml) Neutral vegetable oil (such as canola or sunflower)
½ medium (75 g) Yellow onion, diced
2 cloves (6 g) Garlic cloves, minced
1 tbsp (12 g) Fresh ginger, peeled and minced
3 cups (720 ml) Vegetable broth or chicken broth
1 medium (150 g) Red bell pepper, seeded, diced into ½-inch pieces
1 medium (200 g) Zucchini, diced into ½-inch pieces
1 cup (100 g) Fresh green beans, trimmed, cut into 1-inch pieces
13½ fl oz (1 can) (400 ml) Canned full-fat coconut milk
1 tbsp (15 ml) Fish sauce (nam pla)
2 tbsp (30 ml) Fresh lime juice
¼ tsp (1.5 g) Salt
¼ cup (5 g) Fresh Thai basil, coarsely chopped (optional)

Equipment (5)

Large pot (5-quart minimum)
Chef's knife
Cutting board
Wooden spoon or silicone spatula
Measuring cups and measuring spoons

Steps

Before you start

Prep all vegetables before you start cooking—dice the bell pepper and zucchini, mince the garlic and ginger, dice the onion, and trim the green beans
Use a large pot (at least 5 quarts) so it won't overflow when you add the coconut milk
Have fish sauce and fresh lime juice measured and ready, since you'll season at the end and may need to adjust
Buy fresh Thai basil the same day you plan to cook, as it wilts quickly

1
Bloom the curry paste
- Heat 1 tablespoon of vegetable oil in a large 5-quart pot over medium-high heat.
- Once the oil is shimmering, add the 3 tablespoons of Thai green curry paste.
- Stir constantly with a wooden spoon for 1–2 minutes until the paste is very fragrant and has darkened slightly.
- This blooming step releases the complex layers of flavor locked in the curry spices.
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Ready when: Curry paste is fragrant and has darkened slightly
Tip: Keep stirring constantly—letting it sit still can cause the paste to burn on the bottom
2
Sauté the aromatics
- Add the diced yellow onion (½ medium), minced garlic (2 cloves), and minced fresh ginger (1 tablespoon) directly to the pot.
- Stir well to combine with the curry paste, breaking up any clumps.
- Cook for 2 minutes, stirring frequently, until the onion pieces have softened slightly and the entire mixture is very fragrant.
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Ready when: Onion has softened and the mixture is very fragrant
Tip: Frequent stirring prevents the curry paste from sticking to the bottom of the pot
3
Add the broth
- Pour the 3 cups (720 ml) of vegetable broth into the pot, stirring constantly to combine it evenly with the curry paste mixture.
- Bring the liquid to a gentle simmer over medium heat, stirring occasionally.
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Ready when: Broth is simmering gently with small bubbles breaking the surface
4
Add hardy vegetables
- Add the diced red bell pepper (1 medium, about 150 g), diced zucchini (1 medium, about 200 g), and the green beans cut into 1-inch pieces (1 cup, about 100 g) to the pot.
- Stir well, then bring the soup back to a gentle simmer.
- Cook uncovered for 10 minutes, stirring occasionally.
- The vegetables will begin to soften but will still have some texture.
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Ready when: Vegetables have softened but still have slight firmness when pierced with a fork
5
Add coconut milk and season
- Pour the entire can of full-fat coconut milk (13.5 fl oz / 400 ml) into the pot, stirring gently to combine.
- Add 1 tablespoon of fish sauce and 2 tablespoons of fresh lime juice.
- Season with ¼ teaspoon of salt.
- Stir well, return to a gentle simmer, and cook for another 10 minutes until all vegetables are completely tender and the flavors have deepened and melded.
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Ready when: All vegetables are completely fork-tender; the soup is steaming gently
Tip: Stir gently when adding the coconut milk to prevent splattering; don't worry if it looks slightly separated or curdled—this is normal
6
Finish and serve
- Remove the pot from the heat.
- Stir in the fresh Thai basil (¼ cup, coarsely chopped).
- Let the soup rest off the heat for 5 minutes—this allows the flavors to fully incorporate and meld.
- Taste the soup and adjust the seasonings: it should be balanced between spicy, creamy, salty, and tangy notes.
- Add more salt, lime juice, or fish sauce as desired.
- Ladle into bowls and serve hot, garnished with extra fresh basil leaves, thinly sliced red Thai chilies, or a light drizzle of coconut milk if desired.
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Tip: You can always add more fish sauce or lime juice to taste, but you cannot remove them once added—taste as you go when adjusting

Good to know

Tips

Make the recipe through step 4 (adding green vegetables and simmering 10 minutes), then let it cool and refrigerate for up to 8 hours. Finish cooking it the next day by reheating and proceeding with step 5—this is great for meal prep.
If you can't find fresh Thai basil, the soup is still delicious without it. Regular basil or cilantro work as substitutes, or simply omit it and rely on the lime juice for fresh brightness.
For extra heat, add sliced fresh Thai bird's eye chilies in step 2 when sautéing aromatics, or pass sliced chilies and chili oil at the table so diners can add heat to taste.
Coconut milk can separate or look slightly curdled in the can—this is completely normal. Shake the can well before opening, or stir the finished soup thoroughly after adding it to ensure even distribution.

Make ahead

The soup can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it thickens. Add the fresh Thai basil just before serving, as it loses flavor when reheated.

Storage & reheating

Room temperature: Let cool to room temperature, then cover and refrigerate—do not leave at room temperature for more than 2 hours. Refrigerator: Store in an airtight container for up to 3 days. Freezer: The soup freezes well for up to 2 months (freeze before adding fresh basil). Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally. Reheating: Always reheat gently on the stovetop, never at a rolling boil, as this can break the coconut milk. Add a splash of broth or water if the soup is too thick, and adjust seasonings before serving.

Substitutions

Thai green curry paste → Red curry paste or yellow curry paste. Use the same amount (3 tbsp). Red curry paste will be more assertively spiced and deeper; yellow curry paste will be milder and earthier. The overall soup character will shift accordingly.
Canned full-fat coconut milk → Cashew cream or heavy cream mixed with broth. Replace the full-fat coconut milk with 1 cup heavy cream mixed with 1 cup additional broth. The soup won't be as authentically Thai but will still be creamy and delicious.
Fresh Thai basil → Fresh cilantro or regular basil. Thai basil has a subtle spicy, licorice-like note; regular basil is milder and sweeter, cilantro is herbaceous and bright. Any will add freshness, though the flavor profile shifts slightly.
Fresh green beans → Sugar snap peas, snap peas, or baby bok choy. Use the same amount by weight. Add these at the same time as the other vegetables and cook until tender.