Thai Green Curry Soup Recipe

This is a hearty, one pot, Green Curry Soup recipe with delicious Thai flavours, noodles, and coconut milk.

Estimated reading time: 5 minutes

• Ingredients You’ll Need
• How To Make Green Curry Soup
• My Secret Hack
• Serving Suggestion
• Thai Green Curry Soup Recipe

I am always looking for soup recipes more like a one-bowl meal. This Thai green curry soup rainchecks all the criteria of a perfect one-pot meal.

With Thai green curry paste, vegetables, and coconut milk sitting in the fridge, this soup gets ready in less than 30 minutes. From sore throats to dull days, there is nothing this curry soup can’t help you fix.

Why You’ll Love This Soup Recipe

• vegan and gluten-free
• an easy, one-pot meal
• delicious to the core
• instant pot-friendly

I think I have given you more than one reason to bookmark this vegan green curry soup recipe.

Ingredients You’ll Need

• Green Curry Paste is a spicy, thick curry paste in Thai Cuisine. You can make it at home from scratch or pick a bottle from the supermarket.
• Umami Flavour: Add rehydrated Shitake Mushrooms or Tamari Sauce to the soup to replicate the flavour of Fish Sauce.
• Noodles: Use Pad Thai Noodles , Shirataki , or rice noodle sticks. You can add any variety of gluten-free noodles or pasta to this soup.
• Greens: Thai Basil, Fresh Cilantro (stalks and leaves), Baby Spinach
• Coconut Milk gives a rich and creamy flavour to the soup.
• Stock: Instead of plain water, use vegetable stock to flavour the soup. Or use 1 bouillon cube dissolved in lukewarm water.
• Vegetables: Add mushrooms, broccoli, carrot, peppers, or cherry tomato to green curry soup.
• Brown Sugar balances the curry paste’s heat and gives the soup a sweet, caramelized taste.
• Salt, Garlic, Ginger

How To Make Green Curry Soup

This green curry is one of the easiest soup recipes . You can cook it on the stovetop or the SAUTE mode of instant pot , like the way I do.

Step 1) Combine Thai green curry paste, chilli, cilantro stalks, basil leaves, coconut milk, and water. Blend to a paste.

Step 2 ) Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute.

Step 3) Add sliced mushroom. Saute for 2 – 3 minutes. Next, add the green curry paste. Mix nicely.

Step 4) Add vegetable stock, tamari sauce or Shitake mushrooms, brown sugar, rice vinegar, and salt, and stir to mix. Allow the soup to simmer for 5 minutes.

Step 5) Add the rice noodles. Simmer the soup till the noodles are cooked. This takes less than 5 minutes.

Step 6) Once the noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chilli. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.

You can make this soup on stovetop as shown in the recipe video.

Recipe Variation

• Tofu Green Curry Soup: Crispy fried tofu or the soft cubes of tofu dunked in curry soup taste divine.
• Seafood Green Curry Soup: From shrimp, and prawns, to squid or shredded crab meat, it all tastes good in this spicy curry soup.
• Red Or Yellow Curry Soup: In place of green curry paste, you can use Thai Red Curry or Yellow Curry Paste to make this soup.
• Chicken Curry Soup: Feel free to add shredded rotisserie chicken to this curry soup.

My Secret Hack

To spruce up the flavour of store-bought green curry paste, blend cilantro stalks, basil leaves, green chilli, coconut milk, and curry paste. This addition of fresh ingredients takes the flavour of packaged green curry paste up a notch.

This hack of mine amps up the green colour of the soup, giving a great depth of flavour and a refreshing, tantalizing aroma.

Suppose you have good quality homemade Thai green curry paste , then nothing like it. But for busy weeknights, the hack of sprucing up the packaged green curry paste with the addition of fresh ingredients works wonderfully.

Green Curry Soup Recipe on stovetop

Serving Suggestion

For an Asian-style family dinner, you can serve green curry noodle soup with – vegan tofu stir fry , smashed cucumber salad , or crispy noodle salad.

Toppings for Soup

This green curry soup is all about toppings. And they are the highlight of this soup recipe for me.

• Chilli Oil
• Lime Juice
• Roasted Peanuts
• Chopped cilantro
• Mung Bean Sprouts
• Chopped spring onion
• Toasted Sesame Seeds

More Soup Recipes

• Barley Soup
• Tibetan Thukpa
• Thai Coconut Soup
• Vegetable Rice Soup
• Vegetarian Laksa Soup
• Tomato Couscous Soup
• Healthy Manchow Soup
• Lemon Coriander Soup

Ingredients

For Green Paste

• ▢ ¼ Cup (50 gram approx) Thai Green Curry Paste
• ▢ 1 green chilli (mildly spicy)
• ▢ 2 tablespoon cilantro stalks, chopped
• ▢ ¼ Cup fresh basil leaves
• ▢ 1 tablespoon coconut milk
• ▢ 1 tablespoon water

Ingredients For Soup

• ▢ 4 tablespoon sesame oil or cooking oil
• ▢ 1 tablespoon garlic, finely chopped
• ▢ 1 tablespoon ginger, finely chopped
• ▢ ½ Cup onion, finely chopped
• ▢ 1 Cup white mushroom, sliced
• ▢ 4 Cup (500 ml approx) vegetable stock ( get recipe )
• ▢ 1 teaspoon tamari sauce
• ▢ 1 teaspoon rice vinegar
• ▢ 1 teaspoon dark brown sugar
• ▢ Salt to taste
• ▢ 200 gram rice noodles or sticks
• ▢ ¼ Cup thick coconut milk
• ▢ 5 – 6 bok choy leaves, roughly chopped

Ingredients For Topping

• ▢ cilantro, chopped
• ▢ fresh basil leaves
• ▢ lime juice

Instructions

• Combine Thai green curry paste, chili, cilantro stalks, basil leaves, coconut milk, and water, Blend to a paste. Do not blend for too long as the heat from the blender often turns green pastes into a black and bitter mess. Transfer the green paste to a bowl and set it aside.
• Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. No need to brown the aromatics.
• Add sliced mushroom. Saute for 2 – 3 minutes or till mushroom become light golden in color.
• Next, add the green curry paste. Mix nicely.
• Add vegetable stock, fish sauce, brown sugar, rice vinegar, salt, and stir to mix. Allow the soup to simmer for 5 minutes.
• Add the rice noodles. Simmer the soup till noodles are cooked. This takes less than 5 minutes.
• Once noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chili. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.
• At this stage, if the soup seems too thick add more vegetable stock to get the desired consistency, simmer, and turn off the heat.
• Just before serving garnish soup with fresh herbs, crushed peanuts, and juice of lime.
• Serve Thai Green Curry Soup warm.

Recipe Notes:

• Curry Paste: Adjust the quantity of curry paste according to your preference. It is quite spicy. 1 – 2 tablespoons of curry paste will give you a mild to the spicy soup. You can make Green Curry Paste at home (as shown in video) or use the readymade one.
• Noodles: You can cook the noodles separately or add them directly to the soup broth. I prefer cooking them in the broth. If you are using Shirataki Noodles, no need to cook them.
• Milder Taste: If you want to make a mild curry soup or tone down the heat level, add more coconut milk and brown sugar.
• Storage : This green curry recipe will keep in the fridge in a sealed container for up to 3 days. But the coconut milk might separate and the noodles will soak the broth as the day passes. While reheating in a saucepan add more stock or coconut milk and the soup will be back to normal.
• Cooking: You can cook this green curry soup in an instant pot or stovetop.

Nutrition

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Thai Green Curry Soup Recipe

Equipment

• Saucepan

Ingredients

For Green Paste

• ¼ Cup (50 gram approx) Thai Green Curry Paste
• 1 green chilli (mildly spicy)
• 2 tablespoon cilantro stalks, chopped
• ¼ Cup fresh basil leaves
• 1 tablespoon coconut milk
• 1 tablespoon water

Ingredients For Soup

• 4 tablespoon sesame oil or cooking oil
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• ½ Cup onion, finely chopped
• 1 Cup white mushroom, sliced
• 4 Cup (500 ml approx) vegetable stock ( get recipe )
• 1 teaspoon tamari sauce
• 1 teaspoon rice vinegar
• 1 teaspoon dark brown sugar
• Salt to taste
• 200 gram rice noodles or sticks
• ¼ Cup thick coconut milk
• 5 - 6 bok choy leaves, roughly chopped

Ingredients For Topping

• cilantro, chopped
• fresh basil leaves
• lime juice

Instructions

• Combine Thai green curry paste, chili, cilantro stalks, basil leaves, coconut milk, and water, Blend to a paste. Do not blend for too long as the heat from the blender often turns green pastes into a black and bitter mess. Transfer the green paste to a bowl and set it aside.
• Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. No need to brown the aromatics.
• Add sliced mushroom. Saute for 2 - 3 minutes or till mushroom become light golden in color.
• Next, add the green curry paste. Mix nicely.
• Add vegetable stock, fish sauce, brown sugar, rice vinegar, salt, and stir to mix. Allow the soup to simmer for 5 minutes.
• Add the rice noodles. Simmer the soup till noodles are cooked. This takes less than 5 minutes.
• Once noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chili. Mix and simmer the soup for 1 - 2 minutes. Taste and adjust the seasoning accordingly.
• At this stage, if the soup seems too thick add more vegetable stock to get the desired consistency, simmer, and turn off the heat.
• Just before serving garnish soup with fresh herbs, crushed peanuts, and juice of lime.
• Serve Thai Green Curry Soup warm.

Video

Notes

• Curry Paste: Adjust the quantity of curry paste according to your preference. It is quite spicy. 1 - 2 tablespoons of curry paste will give you a mild to the spicy soup. You can make Green Curry Paste at home (as shown in video) or use the readymade one.
• Noodles: You can cook the noodles separately or add them directly to the soup broth. I prefer cooking them in the broth. If you are using Shirataki Noodles, no need to cook them.
• Milder Taste: If you want to make a mild curry soup or tone down the heat level, add more coconut milk and brown sugar.
• Storage : This green curry recipe will keep in the fridge in a sealed container for up to 3 days. But the coconut milk might separate and the noodles will soak the broth as the day passes. While reheating in a saucepan add more stock or coconut milk and the soup will be back to normal.
• Cooking: You can cook this green curry soup in an instant pot or stovetop.

Nutrition

Mulligatawny Soup is a perfect one pot dinner for busy weeknights. The best part it is truly gratifying and comforting.

Estimated reading time: 0 minutes

• Story of Mulligatawny Soup
• Ingredients You’ll Need
• How To Make Mulligatawny in IP
• FAQs Related To Mulligatawny
• Mulligatawny Soup Recipe

Story of Mulligatawny Soup

Mulligatawny has its roots in Tamil Nadu, India. The words ‘miḷagu’ means pepper, and ‘taṇṇi’ means water; that is how the soup got its name. This spicy lentil soup recipe became widely popular among British residents during the stay of the East India Company.

The marriage between the two cuisines (Indian and British) gave birth to famous Anglo-Indian Cuisine , inherently Indian dishes with an English twist. And mulligatawny is one of the beloved Ango Indian dishes.

Traditionally, mulligatawny was a vegetarian soup with lots of vegetables, lentils, pepper, and a dash of coconut milk to signify the southern coastal cuisine. It is very similar to a lentil stew with a few ingredients here and there.

You can find a delicious version of mulligatawny soup in my debut cookbook also under chapter – ‘One Pot Curry Meal’. Sometimes I liked to blend it and serve as a creamy soup as shown in the recipe video below.

Why You’ll LOVE This Soup Recipe

• gluten, nut, and soy free
• meal prep and family friendly
• vegan, plant based dinner
• easy, healthy, and tasty
• easily customisable

Ingredients You’ll Need

Like many other soup recipes , everyone has a favourite way of making Mulligatawny. You can adapt this soup recipe, add some tweaks, and make it your own.

• Pink or Red Lentil (Masoor Dal)
• White Rice or brown rice for the thickness and creaminess.
• Ginger, Garlic, Celery, Onion
• Apple – you can use any variety of apple tasting from slightly sour to sweet.
• Carrot – you can use zucchini, green beans, potatoes, or peas
• Curry Powder – if not available, use red chili powder and turmeric
• Vegetable Stock or 1 bouillon cube
• Salt, Dried Oregano, Bay Leaf
• Coconut Milk – you can replace it with any nut milk
• Olive Oil or use coconut oil

How To Make Mulligatawny in IP

Mulligatawny takes less than 20 minutes to get cooked in an instant pot .

Step 1) Rinse and soak the rice and lentil in a bowl for 10 – 15 minutes.

Step 2) Set instant pot to saute mode for 5 minutes. Next, add oil, bay leaf, ginger, garlic, celery, and onion. Saute for 1 minute or till the aroma of herbs is released.

Step 3) Add the carrots, tomato paste, soaked lentils, and rice without any water. Stir and cook for 1 minute.

Step 4) Add vegetable stock, spices, and salt. Stir and seal the lid of the instant pot. Pressure Cook soup for 8 minutes in a high-pressure setting.

Step 5) Release the pressure manually. Add coconut milk, black pepper, and coriander. Stir to combine.

Mulligatawny is ready to serve. Garnish it with fresh coriander leaves, squeeze a lemon or drizzle a spoonful of chilli oil and coconut milk.

Alternatively you can make mulligatawny in a Dutch oven on stovetop. It takes less than 30 minutes, blend it and serve it as a creamy, luscious, wholesome soup. I bet nobody can guess the ingredients.

Yes, you can add boneless chicken thighs or breasts while pressure cooking the soup. Before serving, remove the cooked chicken shred it using a fork, and mix in the soup.

Yes, you can. Cooking time will be around 30 minutes as lentils and rice take time to get cooked. In the video, I have shared a stovetop method. Or you can use Indian pressure cooker as well to make this lentil soup.

Mulligatawny is a healthy, wholesome, fulfilling soup with only 290 calories per serving. It has vegan protein, carbohydrates, veggies, and fiber. Making it a perfect low-calorie dinner.

More Soup Recipes

• Green Pea Soup
• Potato Leek Soup
• Veg Minestrone Soup
• Creamy Tomato Soup
• Roasted Pumpkin Soup
• Tomato Couscous Soup
• Broccoli Almond Soup

Ingredients

• ▢ ¼ Cup pink lentil (masoor dal)
• ▢ ¼ Cup white rice
• ▢ 4 tablespoon olive oil
• ▢ 1 whole bay leaf
• ▢ 1 tablespoon finely chopped ginger
• ▢ 1 tablespoon finely chopped garlic
• ▢ 1 tablespoon chopped celery
• ▢ ½ Cup chopped onion
• ▢ ½ Cup finely chopped carrot
• ▢ ¼ Cup finely chopped apple (remove the skin and seeds) or tomato paste
• ▢ 3 Cup vegetable stock or broth ( see recipe )
• ▢ 1 Cup coconut milk
• ▢ Salt and black pepper to taste
• ▢ 1 teaspoon curry powder ( see recipe )
• ▢ ¼ teaspoon turmeric powder
• ▢ ¼ teaspoon dried oregano
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon chopped coriander leaves

Instructions

Prep Work For Soup:

• Start with preparing and chopping all the vegetables. Set aside.
• Rinse and soak the rice and lentil in two separate bowls in 1 cup of water each for 10 – 15 minutes.

Instant Pot Lentil Soup:

• Set instant pot to saute mode for 5 minutes. Next, add oil, bay leaf, ginger, garlic, celery, and onion. Saute for a minute or till the aroma of herbs is released.
• Add the diced carrots, soaked lentil, and rice without any water. Stir and cook for a minute.
• Add vegetable stock, spices, and salt. Stir and seal the lid of the instant pot. Pressure Cook soup for 8 minutes in a high-pressure setting.
• After 8 minutes, release the steam manually and open the lid of the instant pot.
• Add coconut milk, black pepper, and coriander. Stir and gently mash the soup using the ladle. You can simmer the soup in Saute mode for 5 minutes after adding coconut milk.
• Drizzle lemon juice. Serve Mulligatawny Soup warm.

Recipe Notes:

• You can make this lentil soup on a stovetop as well. It usually takes 30 – 40 minutes on a stovetop.
• One can add diced potatoes, zucchini, green peas, or shredded chicken in this lentil soup.
• For tartness, you can either use apples, chopped tomatoes, or tomato paste.
• If after cooking soup seems too thick, get the desired consistency by adding more coconut milk or vegetable broth/stock.
• Mulligatawny Soup is easy to reheat on a microwave or stovetop and can be stored in fridge for a week easily.

Nutrition

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