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A vibrant Thai-inspired soup combining aromatic green curry and coconut milk, ready in just 15 minutes.
Essential Ingredients:
- Green curry paste: Provides base flavor
- Coconut milk: Creates rich broth
- Rice vermicelli: Cooks instantly
- Fresh ginger: Adds zest
- Fresh herbs: Basil, cilantro, chives
- Lime: Brightens flavors
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Detailed Instructions:
- Create Base
- Sauté ginger and garlic
- Add vegetable broth
- Dissolve curry paste
- Bring to boil
- Build Soup
- Add coconut milk
- Simmer gently
- Check seasoning
- Keep warm
- Add Noodles
- Add vermicelli
- Cook until tender
- Don't overcook
- Stir occasionally
- Finish and Serve
- Add fresh herbs
- Squeeze lime juice
- Taste and adjust
- Serve immediately
Storage Tips:
Keep 2-3 days refrigerated. Store herbs separately. Don't freeze.
Perfect Pairings:
Serve with crusty bread or naan.
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Chef's Tips:
- Grate ginger when frozen
- Don't boil coconut milk
- Add noodles last
- Adjust heat to taste
After many versions of this soup, I've found that adding herbs at the very end and not overcooking the noodles creates the perfect bowl.
Frequently Asked Questions
- → Which curry paste?
- Thai Kitchen brand recommended. Check ingredients for vegan.
- → Noodle alternatives?
- Rice noodles or ramen work well too.
- → Make it spicier?
- Add more curry paste or fresh chilis.
- → Add protein?
- Try tofu, tempeh, or chickpeas.
- → Light coconut milk ok?
- Full fat gives better texture and flavor.