Easiest. Meal. Ever. This rich and creamy green curry soup only takes about thirty minutes to make! Made with potatoes and veggies in a spicy coconut broth, it's hearty, satisfying, and intensely flavorful.
Thai curries are some of my favorite easy weeknight dinners. I mean, they're some of my favorite dinners, period, but the fact that they're easy is a bonus. I love making my vegan red curry, vegan yellow curry, vegan green curry, and vegan massaman curry during busy weeknights. When soup season hits I like to use Thai curry pastes as the base for super flavorful soups, like my red curry noodle soup, and now my green curry soup that I'm sharing the recipe for today. It's so delicious and super easy!
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This recipe employs a few shortcuts! Thai curry paste itself is kind of a shortcut. It's got all kinds of flavorful ingredients packed right into it, so you don't have to prep them yourself (unless of course you choose to make homemade vegan green curry paste, which is an option, but by no means required!). We're also using frozen veggies, which is totally fine to do and results in a soup that's just as nutritious and tasty!
Ingredients You'll Need
- Vegetable oil. You can use just about any neutral high-heat oil here. Canola oil, corn oil, avocado oil, and coconut oil will all work!
- Onion.
- Green curry paste. Check the ingredients on your curry paste, as many brands contain non-vegan ingredients like shrimp paste. Maersi and Thai Kitchen are a couple of popular vegan brands. Maesri is more intensely flavored and spicy, whereas Thai Kitchen is much milder.
- Vegetable broth.
- Coconut milk. Full-fat coconut milk is what I recommend, but light will work if you'd like to reduce the fat and calorie content of the soup. In any event, make sure your coconut milk is canned. The type sold in cartons is heavily diluted and won't give you the best results.
- Red potatoes. Other types of potatoes such as russets or yellow potatoes could be substituted if you'd like.
- Frozen peas.
- Frozen corn.
- Lime juice. Use freshly squeezed juice. Bottled lime juice isn't as flavorful!
- Fresh cilantro. Not a fan of cilantro? Try fresh basil or scallions instead!
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Heat your oil in a large pot, then add diced onion. Cook the onion for a few minutes to start softening it up.
Step 2: Stir in the curry paste. Cook it with the onion very briefly, making sure to stir it constantly to prevent it from burning.
Step 3: Stir in the broth, coconut milk, and potato. Bring the liquid to a boil, then lower the heat and let it simmer until the potato is easily pierced with a fork.
Step 4: Stir in the peas, corn, and lime juice. Take the pot off of heat and season the soup with some salt and pepper to taste. You can adjust any other seasonings to suit your taste at this point as well!
Step 5: Your green curry soup is ready to enjoy! Ladle it into bowls and top each one with a sprinkle of fresh cilantro.
Leftovers & Storage
Leftover green curry soup will keep in an airtight container in the fridge for about three days. Reheat it in a saucepan on the stove, over medium heat, stirring occasionally. You can also transfer it to a microwave-safe bowl, cover it, and zap it in thirty second to one minute increments, stirring in between.
Variations
- Switch up the vegetables. The corn and peas can be replaced with almost any variety of frozen vegetables! Try broccoli, cauliflower, carrots, or green beans. Use a mix if you'd like! You'll need about two cups total.
- Use fresh veggies. Fresh vegetables can be used, but will need to cook longer. Harder veggies like carrots and green beans can be added with the potatoes. Slightly softer veggies like broccoli and harder leafy greens like kale will need about five to ten minutes of simmer time. Softer greens like spinach will cook in two to three minutes.
- Add tofu. Add some protein to your green curry soup by stirring in some tofu when it has just finished cooking. This soup would be great with my easy fried tofu.
Frequently Asked Questions
It is!
Nope, but you certainly can if you prefer.
You can! Pretty much any type of Thai curry paste should work just fine. Each variety has a slightly different flavor profile, though, so you may need to make some seasoning adjustments, such as using more or less lime juice, or adding a bit of sweetener.
More Thai-Inspired Soups
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Easy Green Curry Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 tablespoons vegan green curry paste, or to taste (Note 1)
- 4 cups vegetable broth
- 1 (13.5 ounce/398 ml) can full-fat coconut milk
- 1 pound red potatoes, diced (½ to 1 inch)
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for about five minutes, until it starts to soften, stirring occasionally.
- Add the curry paste to the pot. Sauté it with the onion for about a minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, coconut milk, and potatoes. Raise the heat and bring the liquid to a boil, then lower the heat and allow it to simmer until the potatoes are fork tender.
- Stir in the peas, corn, and lime juice. Remove the pot from heat and season the soup with salt and pepper to taste.
- Ladle into bowls and top each one with fresh cilantro. Serve.
Notes
- You can use as little as two tablespoons, or as much as four tablespoons, depending on your preference. If you're not sure how much to use, start with less, then add more to taste once the broth is simmering.
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Delicious and so easy!! This will be on my rotation regularly. Thank you!
Made this tonight for dinner, and it was excellent. Followed the recipe as written and used all the recommended toppings plus some crumbled vegan bacon.
Loved this! Quick and tasty.
Yay! Glad you enjoyed it!
This soup is delicious!
I'm glad you think so! Thanks Lariza!
This recipe is soooo yummy! And my husband, who doesn't cook much, was able to whip this up in no time. Thank you so much for posting! I'll definitely be making this soup often!
I'm not a fan of coconut milk, but this recipe sounds really tasty. Do you think this would still be good without it?
I think you'd be okay subbing unflavored soy or almond milk, though the flavor might be a bit different. I'd say taste test and adjust the seasonings if needed, and enjoy! :)
Soup is my favourite this time of the year, I'll have to make this one!