How to make/Cook Thai Green Curry Soup (Vegetarian and Egg-Free)
This one-pot Vegan Thai Green Curry Soup is a hearty, flavorful, and satisfying meal featuring aromatic Thai flavors, creamy coconut milk, and comforting rice noodles. It’s perfect for busy days when you want a nutritious, delicious dish in under 30 minutes!
Ingredients:
2 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2–3 tbsp green curry paste (check for vegetarian/vegan label)
1 can (400ml) coconut milk
3 cups vegetable stock
1 cup broccoli florets
1 cup julienned carrots
1 cup sliced mushrooms (e.g., shiitake or button)
1 cup snap peas
1 small zucchini, sliced
1 tbsp soy sauce or tamari (for gluten-free)
1 tsp sugar (optional)
Juice of 1 lime
Fresh cilantro and Thai basil for garnish
Instructions:
1. Sauté Aromatics:
Heat the oil in a pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.
2. Add Curry Paste:
Stir in the green curry paste and cook for 1–2 minutes to release its flavors.
3. Add Coconut Milk and Stock:
Pour in the coconut milk and vegetable stock. Stir to combine, and bring the mixture to a gentle simmer.
4. Cook Vegetables:
Add the broccoli, carrots, mushrooms, snap peas, and zucchini to the pot. Let them cook for 5–7 minutes until they are tender but still crisp.
5. Season the Soup:
Stir in the soy sauce, sugar (if using), and lime juice. Taste the soup and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro and Thai basil. Serve warm with steamed jasmine rice or rice noodles if desired.
This egg-free, vegetarian Thai Green Curry Soup is hearty, flavorful, and loaded with colorful vegetables!
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