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.
Serves:
Ingredients
- 8ozrice noodles
- 1tbspolive oil
- 1small white onion,peeled and thinly sliced
- 4clovesgarlic,minced
- 8cupsvegetable stock
- 15ozcoconut milk
- 3-6tbspcurry paste,added to taste
- 1inchpiece fresh ginger,sliced into thick rounds
- 2cupsprotein,shrimp, chicken, steak, pork or tofu, cooked chopped
- 2-3cupsvegetables,chopped
- chopped fresh cilantro, chopped green or red onion, toasted sesame seeds,toppings
Instructions
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Cook the rice noodles. In a large stockpot, cook the noodles according to the package instructions.
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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.
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Cook the broth. Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally.
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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.
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Then reduce heat to medium-low, cover, and simmer until ready to use. Taste and season with salt and pepper, as needed.
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Cook your veggies. Sauté the vegetables along with the onions when making your broth.
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Combine everything together. Sprinkle each serving bowl with your desired toppings, serve warm and enjoy!
Recipe Notes
- If using proteins such as pork, chicken, or shrimp, cook them along with the broth.
Nutrition
- 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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