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Thai Green Curry Soup

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This amazing Thai green curry soup recipe is ultra-easy to whip up on a weeknight, and completely customizable with your favorite vegetables, proteins (chicken, shrimp, steak, tofu, or veggies-only) and toppings.

Thai Green Curry Recipe | Easy to make vegetarian or vegan, or add in chicken, beef or shrimp

Meet the everyday meal that we turn to when we’re either (a) in a hurry (b) craving something warm and ultra-cozy (c) not feeling like an extra trip to the grocery store, or most often, (d) all of the above.

Today we’re talking about my favorite Thai green curry soup.

Oh my goodness, we’ve made some version of this recipe more times than I can begin to count. Because here’s the secret — it’s really not a recipe. It’s basically just a big pot of the most amazing green curry broth that doubles as either a simple sauce or a soupy broth, to which you can add whatever you have on hand that sounds good! Any kind of rice or noodles or grains? Bring ’em on. Want to add some meat (any kind of chicken, steak, pork, etc.), seafood (shrimp, scallops, etc.), or go 100% vegan (tofu or veggie-only)? Take your pick! Need to clean out those leftover veggies in the crisper drawer or freezer? Guys, literally any vegetables would work well in this curry.

Truly. Curry is that magical meal that somehow brilliantly brings together whatever ingredients you might happen to have on hand. And especially this time of year, as the weather is cooling off and warm bowls of soup are sounding extra-cozy, I can vouch that this green curry has a way of hitting the spot every time.

Bonus? A big steaming pot of this green curry recipe can also be ready to go in just about 30 minutes.

Let’s make some.

Thai Green Curry Paste | Everyday Green Curry Recipe

Thai Green Curry Soup Ingredients:

As I said, the ingredients in this recipe are 1 million percent customizable. So please make it your own and add in whatever sounds good! Some basics you’ll need include:

  • Green curry paste: This is the starring ingredient in this recipe. If you’re new to working with green curry paste (affiliate link), heads up, it definitely packs some heat. So I recommend adding in 2 tablespoons to start, then add extra tablespoons to taste, if desired. (I typically use 4-5 tablespoons in this recipe, but I love a spicy curry.)
  • Coconut milk: I recommend full-fat canned coconut milk for this recipe. But feel free to use low-fat if you’d like.
  • Vegetable stock: This will be the backbone of our broth.
  • Onion, garlic and ginger: These will be the other main seasonings for our broth. (If you’re really in a hurry, feel free to sub in onion powder and ground ginger.)
  • Noodles, rice or grains: I cook my noodles, rice or grains in a separate pot. Then you can add them to the broth once they’re cooked and ready to go.
  • Veggies galore: The more the merrier in curry, if you ask me! Fresh or frozen vegetables are welcome. And feel free to either cook your veggies in the curry broth as it heats up, or cook them separately (in a sauté pan, or in the oven, or use leftovers) and then add them in at the end — you pick. Some of my favorite veggies for curry include:
    • bell peppers, broccoli, carrots, cauliflower, mushrooms, peas, squash, sweet potatoes, and/or Yukon gold potatoes
    • greens such as kale, spinach, chard, or collards
  • (Optional) Meat, seafood or tofu: Similarly to the veggies, you are welcome to either cook your proteins separately or actually in the curry broth as it heats up. I typically add in leftover chicken (or your can shred a rotisserie), steak, pork, shrimp or tofu.
  • Toppings: I always, always add some chopped fresh cilantro (plus maybe some fresh mint) to my curry. Plus usually some chopped red or green onions. Other toppings could include toasted sesame seeds, toasted flaked coconut, sliced Thai bird chiles, or whatever else sounds delicious.

Thai Green Curry Recipe with Tofu, Chicken, Beef, Shrimp (or Veggies Only!)

How To Make Green Curry Soup:

If you happen to have leftover noodles/rice/grains, veggies, or proteins on hand, this recipe can go even faster. Otherwise, I recommend doing a bit of multi-tasking to make this recipe go a bit more quickly. Here’s how I make green curry soup:

  1. Cook the noodles/rice/grains. In a separate pot (or in the Instant Pot), cook up your noodles, rice or grains according to the package instructions. Once they’re ready to go, drain (if needed) and set aside. If you’re cooking noodles, I also recommend rinsing them in a colander with cold water and tossing them with some sesame oil to keep them from sticking.
  2. Cook the broth. Meanwhile, get your broth going. Just sauté the onion and garlic. Then add in the veggie stock, coconut milk, curry paste and ginger, and simmer (covered) until ready to use.
  3. Cook your proteins (if using). As I mentioned above, you can either cook your proteins actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
  4. Cook your veggies. You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies). Or, of course, feel free to sauté any veggies that you’d like along with the onions when making your broth.
  5. Combine everything together. Once the elements above are all ready to go, you can either stir them all together in your big soup pot, or layer them together in your individual serving bowls.
  6. Don’t forget the toppings! I highly recommend adding at least a few toppings to your green curry bowls for extra flavor. Then…enjoy!

Everyday Green Curry Recipe


Some other options you have to mix this Thai green curry soup up? Feel free to….

  • Make it spicier. You can always add in extra green curry paste. Or I also love to add in a few slices of jalapeño, serrano, Thai bird chiles, or a sprinkle of crushed red chile flakes to spice this up.
  • Make it milder. Did your curry get too spicy? Don’t panic — just add in some more coconut milk and veggie stock (or water) to thin out the broth a bit.
  • Make it red or yellow. If green curry paste isn’t your favorite, feel free to swap in red curry paste or yellow curry paste for slightly different flavor.
  • Make it soupier. If you want an even brothier curry, feel free to double the broth. It makes for fantastic leftovers!
  • Make it saucier. If you want a less-brothy curry, do the opposite and halve the amount of broth. :)
  • Make it hot-pot style! Want a fun way to entertain your friends and family? Make this broth in the Instant Pot, then add it to the center of your table, surrounded by plates/bowls full of individual ingredients. Then let everyone add their own veggies/proteins to the broth to cook, then ladle them out into their own serving bowls, and sprinkle with their desired toppings. It’s a really fun way to entertain and enjoy curry!

Storage Tips:

If you have some leftovers, lucky you! This green curry tastes even better the next day, if you ask me. A few tips…

  • The coconut milk will probably separate. Don’t be scared — the broth will tend to separate when refrigerated and look a little weird. But just heat it back up on the stove or in the microwave, and it’ll be back to looking normal and delicious.
  • If you can, store the noodles/rice/grains separately. Otherwise they will probably soak up most of the curry broth as they sit, which isn’t a bad thing. But if you want your curry to stay fairly soupy, I recommend storing separately.
  • Refrigerator storage. This green curry recipe will keep in the fridge in a sealed container for up to 3 days.
  • Freezer storage. Unfortunately coconut milk doesn’t freeze well, so I don’t recommend freezing this recipe.

Enjoy, everyone!

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Everyday Green Curry

Thai Green Curry Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 -10 servings 1x


This amazing Thai green curry soup recipe is ultra-easy to whip up on a weeknight, and completely customizable with your favorite vegetables, proteins and toppings.  See tips above for all of the various ingredients you can use!


  • 8 ounces rice noodles
  • 1 tablespoon olive oil
  • 1 small white onion, peeled and thinly sliced
  • 4 cloves garlic, minced
  • 8 cups vegetable stock
  • 1 (15-ounce) can coconut milk
  • 36 tablespoons green curry paste, added to taste
  • 1-inch piece of fresh ginger, sliced into thick rounds
  • 2 cups cooked chopped protein (such as shrimpchickensteakpork or tofu)
  • 23 cups chopped vegetables (see ideas below)
  • toppings: chopped fresh cilantro, chopped green or red onion, toasted sesame seeds


  1. Cook the rice noodles (or rice or grains).  In a large stockpot, cook the noodles (or rice or grains) according to the package instructions.  Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated.  This will help prevent them from sticking.  Set aside.
  2. Cook the broth.  Meanwhile, get your broth going.  Heat oil in a separate large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally.  Add garlic and sauté for 1 more minute, stirring occasionally.  Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine.  Continue cooking until the broth reaches a simmer.  Then reduce heat to medium-low, cover and simmer until ready to use.  Taste and season with salt and pepper, as needed.  Meanwhile…
  3. Cook your proteins (if using).  As I mentioned above, you can either cook your protein actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
  4. Cook your veggies.  You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies).  Or, of course, feel free to sauté any veggies that you’d like along with the onions when making your broth.
  5. Combine everything together.  Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot.  Or, you can layer them together in your individual serving bowls.  Then sprinkle each serving bowl with your desired toppings, serve warm and enjoy!


Some of my favorite veggies to include bell peppers, broccoli, carrots, cauliflower, mushrooms, peas, squash, sweet potatoes, and/or Yukon gold potatoes.  Or greens such as kale, spinach, chard, or collards.

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44 comments on “Thai Green Curry Soup”

  1. You mentioned that coconut milk doesn’t freeze well….could you make the broth with all ingredients but leave out the coconut milk, then freeze just that? When reheated, add coconut milk then? Just a thought.
    Thank you!!

  2. I have never putchased chai anything in my life. I have no idea where to find them. And what to do with them once I purchased them . I’m in the market to buy them now. Where do I find them in the grocery stores?

    • Are you referring to the curry paste, perhaps? If so, it’s usually located in the Asian section of the grocery store. Best wishes!

  3. As much as I love curry, it’s embarrassing that I’ve never tried the green curry before ? as I hardly go to a restaurant having curry on their menu or don’t have any motives to cook it. Your words totally work! I’m gonna give it a try ASAP xD ?
    – Natalie

  4. Do you recommend just leaving the broth out of we would prefer a saucy curry rather than a soup?

    • Yes some tips how the on make it less soupy would be helpful!

    • Good question! I would recommend just halving the broth. Or, if you would like a thicker broth, you’re welcome to follow the recipe as written and add in two tablespoons of flour after the garlic has cooked (before adding the vegetable stock). Sauté for 1 extra minute. Then add the broth and continue cooking as directed.

  5. I have red curry paste on hand, would that work as substitute for green??

  6. Insanely amazing!!!!!!!! WOW. Thanks for this.

  7. Great recipe! Thanks!

  8. I ended up adding the whole 4 oz jar of curry paste, and it never got more than a little bit spicy. I’m not really sure what went wrong. I did use chicken broth instead of vegetable broth. Would that have made a significant difference? It did taste good nonetheless!

    • That brand has lost all its spiciness I no longer buy it I go to an Asian store and buy their green curry paste one of the brand names is Mae ploy

  9. As with all of your recipes, a huge hit with my family. As the only vegetarian, I added tempeh for serving, everyone else added chicken. We all loved it! What I especially appreciate is the versatility of ingredients you suggest. You understand that there are as many variations on a recipe as there are people to create it. Thank you for your wonderful ideas!

  10. Made this recipe for dinner tonight! Excellent flavor … but definitely very much a “soup”… next time I would definitely cut the broth in half and maybe even add more coconut milk to thicken it. The veggies we decided to saute with the onion and garlic and then simmer in the sauce but we should have just added them at the end, we definitely overcooked them (our bad). Anyways, overall I would say SUCH great flavor and a recipe we will try again.

  11. Made this recipe and it was delicious. My only addition was to add some fish sauce, lime juice, and coconut sugar to get that characteristic Thai taste. This brought back so many nice travel memories for me. Thank you so much for posting this recipe!

  12. As a Nutritionist, I must say these are quite a healthy recipe. I’m a big fan of green vegetables and you just hit all of them approximately. Thanks for sharing this list!

  13. Made this recipe earlier this week for the first time. I was cautious with the green curry paste and ended up using only 3 tablespoons. I had read in another blog that Thai Kitchen curry paste was “very hot.” Well, no, it wasn’t, at least not by New Mexico standards of heat. My curry ended up being very mild, but it was delicious. I made a vegetable curry and used brown rice. I could not believe how much I loved it. Next time, I will amp up the heat a bit and continue experimenting with different vegetables. I love the versatility of this dish. You can pretty much put in whatever you want. I will definitely be making this curry again and also will be making the red curry. I love Gimme Some Oven for your recipes and particularly the detail and options you provide.

  14. I am so glad I came across this recipe. Your instructions are so clear. Thank you!

  15. This looks tasty AND simple, the best combo! Curious if you’ve ever used other types of noodles in this dish? I have a lot of buckwheat soba noodles at home that I suspect would taste delicious in this curry sauce!

  16. Thanks for those incredible ideas, i really impressed by your yummy recipes. thanks again ! I am exciting to try these things in my kitchen.

  17. I made this curry for the first time in February while recovering from the flu, and I think it helped me recover! It’s delicious and simple and makes me happy.

  18. I like this curry with tofu, eggplant, bell pepper, bamboo shoot, and basil. I use can of coconut milk, no broth for a gravy like sauce, yum.

  19. Made this as a last minute meal and my family loved it. Thank you! We use Maseri curry paste, which is definitely more spicy than Thai Kitchen. It’s also a nicer overall flavor in your final dish. We are able to find it at a local Asian market. We halved the broth, which was a nice consistency. Will definitely add this to my regular recipe rotation.

  20. The flavor is quite good. But I think it would help your readers to rename this recipe or add a disclaimer so that when someone arrives here from a Google search, they understand that it’s better described as a sort of soup inspired by or reminiscent of Thai curry. We were in the mood for Thai green curry tonight, but this dish is not Thai curry, and so, were a bit disappointed at the result. It is really a broth and in no sense a sauce (unless you eliminate the vegetable broth altogether). It is basically Thai-curry-flavored brothy vegetable soup. With chicken and noodles it would be Thai-inspired chicken noodle soup. Not a bad idea. This tastes pretty good. Just isn’t a curry.

  21. I’ve never made Thai food. This was DELICIOUS! And easy! I made a couple of tweaks– no broth (I wanted it more curry-like), no noodles. Used tofu, bell pepper, mushrooms, zucchini (everything I had in the fridge). Cooked everything in the broth, not separately. It was so good! We’ll definitely make it again. I’m gonna try it with red curry, too. Thank you for the recipe!

  22. I just made this and it was too bright. I tasted more broth than I did coconut milk and curry and still the same even after adding another can of coconut milk and the rest of the jar of green curry. I would not add so much broth next time.

  23. Great tips on variations. Beautiful pics. And easy to understand steps and instructions.

  24. I made some some changes, almond milk instead of coconut milk, and added some ground turkey, celery, red bell pepper, and bok choy. It came out pretty good. Thank you Gimmesome.

  25. This looks great! My apologies if this is obvious, but I was wondering if you could elaborate more on cooking the protein in the broth – for instance, if you were using chicken, you would cut it up, throw it into the broth raw, and then cook it for how long? What about tofu?

  26. After checking other reviews I added more curry and used less than half the broth the recipe calls for – it was still just a soup, and not as flavourful as I had hoped. :(

  27. This was SO good. I reduced broth by half– 4 cups instead of 8 to make it creamier.

  28. This recipe doesn’t really have any “oomph”, but is OK for what it is. With this in mind, I added fish sauce, a few cracked cardamom pods, cayenne, garam masala, two bay leaves, coriander, and lime juice for a more authentic green curry. If you add the cardamom pods and the correct seasonings, you don’t need to use any more than the three tablespoons of curry paste. It is called paste for a reason – it is a paste, not a seasoning. I only used 4 cups of vegetable stock, and it came out perfect. I also added thickly-sliced sweet potato along with russet, broccoli, carrots, onions, and a couple other veggies. Chayote squash is also excellent in this.

  29. Its Looking Delicious. Thank you for sharing these tasty recipes. It is useful to many.
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  30. It looks delicious. Looking at it, you can feel hungry again at any time. Thank you very much for sharing this delicious recipe with us.
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  31. My new favourite! Thank you this is insanely amazing. I cook everything separately and add together at the end. So good.

  32. This recipe was yummy, but definitely a soup, not a curry, next time I would double the coconut milk, half the broth, and use the whole jar of paste. I loaded it with veggies to make it more hearty.

  33. Very good recipe. Highly recommend.used shrimp for protein and sugar snap peas, mushrooms, spinache and red peoper for veg.

  34. What a fantastic recipe, so versatile. I use Mae Ploy Green Curry Paste. It is very strong for the half of the recipe you only need 1tbs. I have made it with sweet potato, red pepper, carrot, courgette, kale, broccoli and chestnut mushrooms. I prefer it a little less soupy so only used 2 and a half cups of stock instead of 4.

  35. Delicious. My husband and I both loved it. I used 5.5 cups of chicken stock the entire jar of green curry, sweet potatos, frozen broccoli, shrimp, and vermecelli rice noodles. I had a lime to use up so I squeezed that in as well.

    I just made it now we haven’t even had a meal with it and I am already anticipating making it again. I will see if I can find the spicier green curry paste Mae Ploy. I like it HOT.

    This recipe is awesome and can be easily adapted to your preferences. Someone suggested garam masala. I might sprinkle some on top.

    Thai is my favorite food and green curry is my favorite dish. This was so easy to make I can’t believe it took me so long to try it.

    • I sprinkled Garam Masala and Coriander to my bowl. I had already added lime juice. I did think it came closer to Thai Green Curry. It had more depth of flavor. Honesly I liked it as it was and I liked the additions.

      To all the folks complaining this is more of a soup then a curry. Well, read the name of the recipe. Thai Green Curry SOUP. This recipe can easily be adapted to be more of a curry/gravy then soup which Ali pointed out in her variations section.

  36. HIGHLY recommend going to an asian store and using Mae Ploy green curry paste!

  37. Yum! I just made this last night and we all loved it – even the 1 1/2 year old! I followed some recommendations from the comments and cut back on the broth to make it more like a classic curry and less like a soup. I only used ~3 cups of broth and it was perfect. I also only used 3T of curry paste (Mae Ploy brand) which was just the right amount of spice since we were sharing with our toddler. I will definitely make this again!