How To Make Thai Green Curry Soup
Coconut milk is the secret to a rich and creamy green curry soup. It also adds a sweet layer to the spicy flavor of the curry paste. Try this with meat.
Cook the rice noodles. In a large stockpot, cook the noodles according to the package instructions.
Drain in a colander, then rinse with cold water, and drizzle with a splash of oil, and toss until the noodles are evenly coated. This will help prevent them from sticking. Set aside.
Cook the broth. Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally.
Add garlic and sauté for 1 more minute, stirring occasionally. Add in the veggie stock, coconut milk, curry paste, and ginger, and stir to combine. Continue cooking until the broth reaches a simmer.
Then reduce heat to medium-low, cover, and simmer until ready to use. Taste and season with salt and pepper, as needed.
Cook your veggies. Sauté the vegetables along with the onions when making your broth.
Combine everything together. Sprinkle each serving bowl with your desired toppings, serve warm and enjoy!
- If using proteins such as pork, chicken, or shrimp, cook them along with the broth.
- Calories: 216.12kcal
- Fat: 11.12g
- Saturated Fat: 8.36g
- Monounsaturated Fat: 1.62g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 26.76g
- Fiber: 1.90g
- Sugar: 0.78g
- Protein: 3.61g
- Cholesterol: 0.44mg
- Sodium: 112.24mg
- Calcium: 35.91mg
- Potassium: 260.53mg
- Iron: 2.17mg
- Vitamin A: 66.43µg
- Vitamin C: 5.92mg
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