Coconut Green Curry Soup

Green curry soup is simply bursting with amazing flavors. Using coconut milk, green curry paste, and vegetable broth as the base you can then customize it with your favorite vegetables and proteins as you like.

This particular green curry soup recipe is one that uses an array of veggies like orange bell peppers, onions, and shiitake mushrooms.

Of course, you can also add your favorite protein like tofu, chicken or fish. Simply cook the proteins separately and add those at the end.

Now let’s review how to make green curry soup step-by-step.

Love curry dishes? Try your hand at our authentic Red Curry Paste from scratch or make a Red Curry Chicken dish!

What You Need for Green Curry Soup

First, gather your main ingredients here’s what you’ll need:

• Olive oil: for sautéing the vegetables before you make the soup.
• Yellow onion
• Orange bell pepper
• Shiitake mushrooms (1 package)
• Fresh ginger
• Garlic
• 2 cans coconut milk: If you don’t usually use coconut milk, be aware that it usually separates. So when you open the can, you may see part of it solidified and part of it liquid. That’s totally normal and it will combine as you heat it in the soup.
• Green curry paste: This coconut green curry soup recipe uses about one little jar of green curry paste 
• Vegetable broth
• Baby kale
• salt/pepper
• Optional: Chopped scallions for garnish

How to Make Coconut Green Curry Soup

Making coconut green curry soup is very easy. Start by prepping your main ingredients. Chop the onions and orange bell pepper into medium sized pieces and then mince garlic and ginger.

Then, heat the olive oil in a large pot. Add chopped onions and bell peppers to pot and heat until tender, stirring occasionally. Add mushrooms and continue sauteing until softened. Season with salt and pepper. Add garlic and ginger and saute another 2-3 minutes.

Add coconut milk, vegetable broth, and green curry paste and simmer 12 – 15 minutes.

Just before serving, simmer for 1 – 3 minutes with baby kale and any optional protein like chicken, tofu, or fish. Garnish with a few chopped scallions and serve warm.

Add Optional Proteins

Of course, you can add any number of proteins to Thai green curry soup like tofu, chicken or fish.

For example, you can add crispy tofu by tubing a block of extra firm, tofu, coating it in a bit of olive oil, salt and pepper and baking it in the oven at 400° for about 25 minutes. Then just add the tofu to the soup to make tofu green curry coconut soup.

The bottom line is this green curry broth is very versatile and conserved as a base for a number of other soup dishes.

You can keep your green curry coconut soup in the refrigerator for about 3 to 4 days. 

For other dishes bursting with flavor, try:

• Chinese Pork Dumplings
• Coconut Lime Chicken Thighs
• Honey Lemon Salmon