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This zesty Thai-style soup brings together the bold taste of green curry and velvety coconut milk. Have it bubbling on the stove in just 15 minutes.
Vibrant Ingredients:
- Lime: Wakes up everything with tang
- Fresh herbs: Grab basil, cilantro, and chives
- Fresh ginger: Brings a kick
- Rice vermicelli: Softens fast
- Coconut milk: Makes things creamy
- Green curry paste: Adds punchy flavor
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Super Simple Steps:
- Finish Up
- Serve right away
- Give one last taste and tweak if needed
- Squeeze in some lime juice
- Toss in your herbs
- Toss In Noodles
- Stir sometimes
- Don’t let them soften too long
- Let the vermicelli soak until soft
- Drop in the noodles
- Make It Soupy
- Keep warm on low
- Check salt and spice
- Simmer lightly with coconut milk
- Add in the coconut milk
- Start The Base
- Crank up to a boil
- Stir your paste in to melt it down
- Pour in veggie broth
- Sizzle the garlic and ginger
Leftovers Advice:
Stash in the fridge for 2-3 days max. Put herbs in their own spot. Skip the freezer for this one.
Tasty Sides:
Goes great with naan or a thick slice of bread.
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Handy Hints:
- Add noodles at the very end
- Don't let coconut milk bubble hard
- Grate ginger while it's still frozen
- Boost the spice if you like it hot
After tons of trial and error, I realized tossing in herbs just at the end and pulling noodles out before they turn mushy makes for a killer bowl every time.
Recipe FAQs
- → Which curry paste?
- Try Thai Kitchen brand. Just check for vegan on the label.
- → Noodle alternatives?
- Swap in ramen or rice noodles—whatever you’ve got.
- → Make it spicier?
- Stir in fresh chili or more curry paste if you like more heat.
- → Add protein?
- Toss in chickpeas, tempeh, or tofu for more bite.
- → Light coconut milk ok?
- Go for full fat if you want it thick and creamy.