Thai Green Curry Soup

Thailand’s classic coconut curry, simplified for weeknight meals.

About this Dish

Thai green curry is one of Thailand’s most recognizable dishes, known for its fragrant blend of green chilies, herbs, and coconut milk. This simplified version preserves those signature flavors while making it practical for everyday cooking with commonly available ingredients.

At a Glance

  • Time: 30 minutes
  • Cuisine: Thai
  • Serves: 2
  • Flavor: Creamy • Aromatic • Medium

Ingredients

Pantry Basics

  • 1 tbsp olive oil
  • 2-inch piece of ginger, minced
  • 4 cloves garlic, minced
  • 2 tbsp Thai green curry paste
  • 2 cups vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 cup dry jasmine rice

Grocery Run

  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 block (14 oz) firm tofu, cubed (opional but preferred)
  • Small handful Thai basil or regular basil (optional but preferred)

Vegetables (choose 3)

  • Thai eggplant, or regular eggplant, cubed (1 cup)
  • Red bell pepper, sliced (1 medium)
  • Green beans, trimmed and halved (1 cup)
  • Carrot, sliced into rounds (1 medium)
  • Zucchini, sliced into half-moons (1 medium)

Directions

  • Prepare the Starch — Rinse 1 cup jasmine rice. Combine with 2 cups water in your secondary pot. Bring to a boil, lower heat, cover half-way, and cook 15 minutes. Turn off heat and keep covered.
  • Prep the Fillings — Prepare your chosen 3 vegetables and cube the tofu. Finely mince the ginger and garlic.
  • Sauté the Aromatics — Heat 1 tbsp oil in your main pot over medium heat. Add ginger & garlic. Stir-fry 1–2 minutes until fragrant. Add curry paste and mix.
  • Simmer the Base — Pour in broth, whisking to dissolve the paste. Stir in soy sauce and if using, brown sugar. Bring to a gentle simmer.
  • Cook the Fillings — Add your hardier chosen vegetables and the tofu. Simmer 10 minutes over medium-low heat. Add coconut milk and any delicate greens for the final 3 minutes and cook until tender-crisp.
  • Serve — Scoop the hot jasmine rice into two bowls, ladle the curry and vegetables over the top, and finish with torn basil.