Thai Green Coconut Soup (Printable Version)

Aromatic Thai green curry broth with coconut milk, fresh vegetables, and tender protein for a warm meal.

# Components:

→ Protein

01 - 14 oz firm tofu, cubed, or 14 oz boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 small red bell pepper, sliced
03 - 1 small zucchini, sliced
04 - 3.5 oz baby corn, halved
05 - 3.5 oz snap peas, trimmed
06 - 3.5 oz mushrooms, sliced
07 - 1 small carrot, julienned
08 - 1 small onion, thinly sliced

→ Soup Base

09 - 2 tbsp green curry paste
10 - 13.5 fl oz coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tbsp fish sauce or soy sauce
13 - 1 tsp sugar
14 - 1 tbsp vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)

# Preparation steps:

01 - Heat vegetable oil in a large pot over medium heat. Add green curry paste and sauté for 1 to 2 minutes until aromatic.
02 - Add thinly sliced onion and cook for 2 minutes until slightly softened.
03 - Incorporate chicken or tofu and cook for 2 to 3 minutes until chicken turns white but is not fully cooked.
04 - Pour in coconut milk and broth, bringing the mixture to a gentle simmer.
05 - Add bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer for 8 to 10 minutes until vegetables are tender and protein is cooked through.
06 - Stir in fish sauce or soy sauce and sugar. Adjust seasoning to taste.
07 - Remove from heat. Ladle soup into bowls and garnish with fresh cilantro, Thai basil, lime wedges, and optional sliced chili.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight cravings for Thai takeout can actually be satisfied at home.
  • The soup tastes like you've been simmering it for hours, but you haven't—it's deceptively simple.
  • You can customize it endlessly with whatever vegetables you have on hand, making it feel fresh every time.
  • One bowl is enough to make you feel genuinely nourished, not just full.
02 -
  • Don't skip the blooming step with the curry paste—this is what separates a good soup from a genuinely aromatic one that fills your whole home.
  • Vegetables should stay just barely tender; overcooked vegetables make the whole soup feel tired and sad.
  • If you're worried the soup seems too thin, resist the urge to thicken it—it will deepen in flavor as it sits, and the broth is meant to be sipped and savored.
03 -
  • Buy quality curry paste from an Asian market if you can—the flavor difference is immediate and worth the small effort.
  • Cut all your vegetables before you start cooking; once the pot is going, you'll want to add them in quick succession without scrambling for your knife.
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