Thai Green Curry Soup: A Fresh, Flavorful, and Nutritious Bowl
Discover how to make an irresistibly creamy, vegetable-packed Thai green curry soup at home, featuring coconut milk, fresh greens, and vibrant flavor.
Thai green curry soup offers a delicious fusion of vibrant flavors, creamy textures, and wholesome ingredients. Inspired by classic Thai cuisine but adapted for modern home kitchens, this soup is loaded with fresh vegetables and rich coconut milk—striking a perfect balance between indulgence and nutrition. Whether you’re seeking a cozy weeknight meal or a show-stopping plant-forward main course, this soup delivers authenticity and comfort in every bite.
Why You’ll Love Thai Green Curry Soup
- Full of Fresh Ingredients: Uses bright, seasonal vegetables like asparagus, spinach, and peas for maximum nutrition and flavor.
- Vibrant Flavor: Thai green curry paste infuses the soup with aromatic heat and complexity, while coconut milk adds luscious creaminess.
- Easy to Prepare: The recipe is designed for busy home cooks, requiring easy prep and minimal cooking time.
- Customizable: Adapt with your favorite fresh herbs, different seasonal greens, or a protein of choice.
- Plant-Based and Wholesome: Made without meat but packs a protein punch from peas and spinach, making it suitable for vegetarians and vegans.
Ingredients
The foundation of this soup is simple yet flavorful pantry and produce staples. Here’s what you’ll need to prepare a nourishing pot:
- 1 lb. asparagus (trimmed; both stalks and tops are used)
- 2 tbsp. coconut oil (divided for sautéing and finishing)
- 1 small onion (chopped)
- 1-inch piece ginger (peeled and chopped)
- 4 cups low-sodium vegetable broth
- 1 (13.5-oz) can light coconut milk
- 1 tbsp. Thai green curry paste
- 5 oz. spinach (fresh, preferably baby spinach)
- 10 oz. frozen peas (thawed, divided)
- Kosher salt and pepper (to taste)
- 1 cup sugar snap peas (trimmed, halved)
- Mint leaves (for topping; optional but highly recommended)
Ingredient Spotlight
- Asparagus: Provides a grassy, springlike flavor and a satisfying bite. Using both stalks and tender tops ensures no waste and textural interest.
- Coconut Milk: The light version maintains creaminess while keeping saturated fat in check.
- Thai Green Curry Paste: Offers herbal complexity, gentle heat, and signature green hue to the broth.
- Fresh Mint: A finishing sprinkle adds a burst of cooling, aromatic freshness that complements the spice of the curry.
Step-by-Step Directions
1. Prep the Asparagus
Trim the woody ends off the asparagus. Cut 2 inches off the tops and set aside; these will be quickly sautéed to keep them bright and crisp. Coarsely chop the remaining stalks for the soup base.
2. Sauté Aromatics and Asparagus Stalks
In a medium pot, heat 1 tablespoon coconut oil over medium heat. Add the chopped onion, ginger, and asparagus stalks. Cook, stirring often, until the vegetables are just tender—about 5 minutes. This step develops flavor and softens the asparagus for blending later.
3. Build the Flavor Base
- Add the vegetable broth, coconut milk, and green curry paste to the pot with the sautéed vegetables.
- Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
- Simmer for about 8 minutes, or until the asparagus and aromatics are fully tender and the flavors meld together.
4. Add Greens and Peas
- Stir in the fresh spinach and half the peas (about 5 ounces). Continue cooking just until the spinach wilts into the soup—this should take only a minute or two.
5. Purée the Soup
- Remove the pot from the heat source.
- Using an immersion blender (or standard blender in batches), purée the soup until perfectly smooth and silky.
- Season with 1/2 teaspoon each of salt and pepper, adjusting to taste.
What others are reading
6. Finish with Sautéed Veggies
- Cut the reserved asparagus tops into 1-inch pieces.
- Heat the remaining tablespoon of coconut oil in a skillet over medium-high heat.
- Add the asparagus tops, sugar snap peas, and remaining peas. Sauté for about 3 minutes, just until tender but still vibrant.
- Serve the soup in bowls, topping each with a generous portion of sautéed vegetables and a sprinkle of fresh mint leaves.
Nutrition Facts
| Per Serving | Amount |
|---|---|
| Calories | 260 |
| Protein | 10 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 9 g |
| Sugars (total) | 11 g |
| Added Sugar | 0 g |
| Fat | 11.5 g |
| Saturated Fat | 9 g |
| Cholesterol | 0 mg |
| Sodium | 610 mg |
This soup is low in cholesterol and provides ample dietary fiber, vitamins, minerals, and antioxidants from its assortment of green vegetables.
Tips and Variations
- Use Full-Fat Coconut Milk: For an ultra-creamy version, substitute regular coconut milk for light. Note that this increases the saturated fat and calorie content.
- Add Protein: For more sustenance, stir in shredded cooked chicken, firm tofu, or chickpeas before serving.
- Spice Level: Thai green curry pastes vary in heat. Adjust the quantity to your preference, and add fresh chili or chili flakes for an extra kick.
- Try Other Greens: Replace or supplement spinach with kale, Swiss chard, or bok choy for a twist.
- Topping Ideas: Fresh basil, chopped cilantro, lime wedges, or sprouts all make excellent garnishes to enhance flavor and appearance.
- Meal Prep Friendly: The soup base (without toppings) stores well for up to 3 days in the refrigerator. Add sautéed veggies and herbs just before serving to keep them bright.
Serving Suggestions
- Main Course: Serve steaming bowls with jasmine or brown rice on the side for a satisfying lunch or dinner.
- Starter: Offer as a light appetizer before a Thai-inspired main dish such as grilled skewers or a rice noodle salad.
- Pairing: Complement with a fresh, crunchy Thai papaya salad or summer rolls for a complete feast.
What Makes Thai Green Curry Special?
Traditional Thai green curry (Kaeng Khiao Wan) is one of Thailand’s most renowned dishes. The signature green color comes from green chilies, blended into a paste with lemongrass, garlic, ginger, and flavorful herbs. Coconut milk merges with the spicy paste to create a mouthwatering, creamy broth. Unlike red or yellow curries, green curry is prized for its herbal-fresh character and moderate-to-high heat, depending on the specific paste used. This soup adaptation offers the same richness in a lighter, broth-based format ideal for any season.
Frequently Asked Questions (FAQs)
Q: Can I make this soup vegan?
A: Yes, as written this recipe uses vegetable broth and contains no animal products, making it vegan. Be sure your curry paste is certified vegan, as some may contain shrimp paste.
Q: Which coconut milk works best—light or full-fat?
A: Light coconut milk has fewer calories and fat, keeping the soup light. For a creamier result, full-fat coconut milk is a great swap, but it does increase richness and calories.
Q: How long does this soup keep?
A: The pureed soup base will stay fresh, refrigerated in an airtight container, for up to 3 days. Sautéed toppings should be added just before serving for best texture and color.
Q: Can I freeze Thai green curry soup?
A: While the soup base freezes well, vegetables like asparagus tops and snap peas can lose their texture when thawed. Freeze the pureed portion and add freshly sautéed toppings when reheating.
Q: Is this soup spicy?
A: The heat level depends on your curry paste. Most commercial Thai green curry pastes are moderately spicy, but you can adjust the amount or add additional chilies to taste.
Expert Tips for the Best Soup
- Blending: For the silkiest texture, use a powerful blender if available. Strain the soup through a fine-mesh sieve for an ultra-smooth finish.
- Balancing Flavors: Taste before serving and adjust salt and acid. A squeeze of lime juice just before eating can brighten the soup and elevate flavors.
- Make it a Meal: If enjoying as a main course, bulk up with extra tofu, edamame, or leftover cooked grains.
Summary: Thai Green Curry Soup in Your Kitchen
This Thai green curry soup recipe delivers restaurant-quality comfort in a single pot, requiring no specialized equipment or hard-to-source ingredients. It’s a showcase of green vegetables, a vehicle for bold spices, and a celebration of Thailand’s beloved flavors. Whether you enjoy it as a simple starter or a hearty main, its depth, vibrancy, and health benefits are bound to please any palate.
References
- https://www.goodhousekeeping.com/uk/food/a36288384/thai-green-curry-soup/
- https://www.prevention.com/food-nutrition/recipes/a36200878/thai-green-curry-soup-recipe/
- https://preventionrd.com/spicy-thai-curry-noodle-soup-weekly-menu/
- https://prepdish.com/recipes/thai-curry-soup-recipe/
- https://www.prevention.com/food-nutrition/recipes/a37014417/corn-and-coconut-soup-recipe/
- https://www.youtube.com/watch?v=2gdpoyglrdM
- https://preventionrd.com/30-minute-thai-green-curry-tofu-weekly-menu/
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