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Olivia

Thai Green Curry Vegetable Soup

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Thai green curry vegetable soup with broccoli and mushrooms in coconut milk. A warming Let’s Veg recipe perfect for cozy, plant-forward meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Thai
Calories: 96
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 tbsp coconut oil or olive oil
  • 2 tbsp 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

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
small soup pot

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: 96kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 1211mgPotassium: 383mgFiber: 3gSugar: 6gVitamin A: 1967IUVitamin C: 45mgCalcium: 44mgIron: 1mg

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

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