Ingredients
Sauté Base
- 1 teaspoon olive oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
Broth & Flavor
- 4 cups vegetable broth
- 2 heaping tablespoons Thai green curry paste
- 1 (13.5 ounce) can full fat coconut milk
Noodles & Herbs
- 3.5 ounces uncooked vermicelli noodles
- Handful of basil, torn
- Handful of cilantro, torn or chopped
- 1 tablespoon chopped chives or scallions
Seasoning & Garnish
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Heat olive oil: Warm the olive oil in a soup pot over medium-high heat to prepare for sautéing the aromatics.
- Sauté ginger and garlic: Add the grated fresh ginger and minced garlic to the hot oil. Cook for about 30 seconds until fragrant, being careful not to burn.
- Add broth and curry paste: Pour in the vegetable broth and stir in the Thai green curry paste until fully dissolved. Increase the heat and bring the mixture to a boil.
- Simmer with coconut milk: Reduce the heat to medium-low and stir in the full-fat coconut milk. Let the soup simmer gently for 2 minutes to meld the flavors.
- Cook noodles and add herbs: Add the uncooked vermicelli noodles, torn basil, cilantro, chopped chives, and season with salt and pepper. Cook for 2 to 3 minutes until the noodles soften.
- Serve: Ladle the soup into bowls and serve immediately with lime wedges on the side for squeezing over the soup for added brightness.
Notes
- Use full-fat coconut milk for a rich and creamy texture.
- Vermicelli noodles cook very quickly; watch closely to avoid overcooking.
- Adjust the amount of green curry paste based on your preferred spice level.
- Fresh herbs enhance the aroma and flavor—do not skip.
- For a protein boost, consider adding tofu or cooked chicken pieces before adding the noodles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
