This Thai green curry soup is light yet deeply flavorful. Broccoli and mushrooms simmer in coconut milk infused with green curry paste, creating a broth that’s fragrant, comforting, and gently warming. It’s a bowl meant to be sipped slowly bright, balanced, and nourishing.
This is Let’s Veg comfort with a vibrant twist.
Thai Green Curry Vegetable Soup
Thai green curry vegetable soup with broccoli and mushrooms in coconut milk. A warming Let’s Veg recipe perfect for cozy, plant-forward meals.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat oil in a pot over medium heat.
- Add green curry paste and cook for 1 minute, stirring until fragrant.
- Add onion and cook for 3-4 minutes until softened.
- Add garlic and ginger; cook for 30 seconds.
- Pour in vegetable broth and coconut milk. Stir well.
- Bring to a gentle simmer and cook for 10 minutes.
- Add broccoli and mushrooms. Simmer for 8-10 minutes, until tender.
- Stir in soy sauce and lime juice.
- Taste and adjust seasoning. Serve warm with garnishes if using.
Nutrition
Notes
Add tofu or rice noodles for a heartier soup
Use light coconut milk for a lighter broth
Keeps well refrigerated for up to 2 days