Thai Green Curry Vegetable Soup

This Thai-inspired green curry vegetable soup combines broccoli and mushrooms in a coconut-milk broth flavored with green curry paste, garlic, and fresh ginger. Vegetable broth gives it a soup consistency, while soy sauce adds savory flavor and lime juice brings acidity to the finish.

The curry paste cooks briefly in oil before the liquids are added, helping release its aroma. Broccoli and mushrooms go in later and simmer until tender. Green curry pastes vary considerably in heat, so choose one that suits your preference and check that it is vegetarian. Finish each bowl with optional cilantro or basil, green onions, or chili oil.

This recipe is featured in our Mushroom Recipes Guide, where you can explore simple vegetable dishes built around mushrooms.

Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide

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Olivia

Thai Green Curry Vegetable Soup

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Thai-inspired green curry vegetable soup with broccoli, mushrooms, coconut milk, garlic, and ginger, finished with soy sauce and lime juice.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Soup

Cuisine: Thai

Calories: 87

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 1 tbsp coconut oil or olive oil
• 2 tbsp vegetarian Thai green curry paste adjust to taste
• 1 small onion sliced
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 4 cups vegetable broth
• 1 can 13.5 oz coconut milk
• 2 cups broccoli florets
• 8 oz mushrooms sliced
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• Salt to taste
• Fresh cilantro or basil Optional
• Sliced green onions Optional
• Chili oil Optional

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Equipment

5 Quart Pot

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soup pot with lid

Cooking Instructions

 

1. Heat oil in a pot over medium heat.
2. Add green curry paste and cook for 1 minute, stirring until fragrant.
3. Add onion and cook for 3-4 minutes until softened.
4. Add garlic and ginger; cook for 30 seconds.
5. Pour in vegetable broth and coconut milk. Stir well.
6. Bring to a gentle simmer and cook for 10 minutes.
7. Add broccoli and mushrooms. Simmer for 8-10 minutes, until tender.
8. Stir in soy sauce and lime juice.
9. Taste and adjust seasoning. Serve warm with garnishes if using.

Nutrition

Calories: 87kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 1211mgPotassium: 383mgFiber: 2gSugar: 5gVitamin A: 785IUVitamin C: 45mgCalcium: 33mgIron: 1mg

Notes

• Check the green curry paste’s ingredient label. Choose a vegetarian version without shrimp paste or fish ingredients.

• Curry-paste heat varies by brand. Use less than the listed amount if you prefer a mild soup, particularly when trying an unfamiliar paste.

• Use unsweetened canned coconut milk. Light coconut milk makes a thinner, less rich broth than regular coconut milk.

• Cut the broccoli into similarly sized florets so they cook evenly. Check tenderness rather than relying only on the stated simmering time.

• Keep the soup at a gentle simmer after adding the coconut milk, and stir occasionally.

• Taste after adding the soy sauce before adding salt. Adjust the lime juice to your preference, especially if the broth tastes rich but needs brightness.

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