I love Thai food, and my favorite dish is Pad Thai. Recently, I discovered that soy sauce is often used in Thai dishes so I’ve started experimenting with making my own Thai dishes at home. Today, I whipped up a quick and easy Thai soup that we both loved.
Green curry is a burst of flavors.
Texture: Smooth and usually served over jasmine rice or rice noodles.
Aroma: Thai basil, lime, and lemongrass.
Flavor: Creamy coconut with a sharp, herbal, spicy kick.
Many Thai dishes are made with coconut milk, which gives them a silky richness. This soup has a salty, savory “funk” that prevents it from tasting solely like coconut soup. Honestly, I barely taste the coconut.
We typically use red curry paste, but after discovering green curry paste, it has become my favorite. Red curry is bold and earthy, while green curry paste is fresher and spicier. Green curry is usually accompanied by basil and cilantro, while red curry paste typically includes spices like cumin and coriander. Mike loves green curry because we can use the fresh herbs we grow (we only cultivate basil and cilantro).
I add frozen peas and mushrooms to this soup, but you can include whatever vegetables you prefer. The key ingredient is the green curry paste. Today, I also added salmon for a protein boost, but you could substitute chicken or beef.
I can almost guarantee this will be a hit. If you enjoy spice, feel free to increase the amount of green curry paste!
Easy Thai Green Curry Gluten Free Soup
Equipment
- 1 Large soup pot
Ingredients
- 1 Can Full fat coconut milk Must be the canned kind not the carton
- 3.5 Ounces Uncooked vermicelli ( rice ) noodles
- 2 Clove Chopped garlic
- 2 Tsp Olive Oil
- 4 Cups Broth of your choice I use veggie
- 2 Tsp Fresh grated ginger
- 3 Tbsp Green curry paste You do you and add what you like but at least 2 Tbsp is needed for the flavor
- 1/2 Cup Chopped mushrooms Optional
- 1 Cup Frozen peas Optional
- 1 Cooked Salmon filet chopped Optional
- 1 Lime Squeeze a little on each serving for some added zing
- 6 Sprigs Fresh basil Garnish
Instructions
- Add olive oil to a large soup pot over low to medium heat
- Add the ginger and garlic and mushrooms. Cook for about 2 minutes
- Add in the vegetable broth, frozen peas and green curry paste. Stir until everything is well mixed and bring to a boil
- Reduce heat to medium-low and stir in the coconut milk. Simmer for 2-3 minutes
- Add the vermicelli and chopped salmon. Cook the noodles according to the package directions. It is usually 3-5 minutes. Salt and pepper to your taste. These noodles can create a "Slurp" lol because they are long noodles. Before transferring them to individual bowls, I usually take my kitchen shears and cut the noodles but you do you.
- Transfer the soup to individual bowls and garnish with basil and or cilantro and a squeeze of fresh lime
