Thai Coconut Curry Soup

This Thai coconut curry soup is a green curry based soup and has so many amazing flavors working together to create a complex flavor bomb that will keep your spoon and fork going back for more!

I could eat Thai food everyday, It’s one of my very favorite cuisines and this soup hits the spot for me every time!

I love to use Trader Joe’s Thai green curry simmer sauce for this soup because it has lemon grass, chilies and all of the flavors I want in a green curry but can’t always find at the store. It is also a time saver. It’s a secret weapon to getting an authentic Thai flavor in this soup.

Trader Joes and a few other brand’s make the green curry simmer sauce.

However, the soup can be made without the simmer sauce. I have instructions on what to do if you cannot find the simmer sauce in the recipe below.

What you need to make Thai coconut curry soup:

serves 4-6 people

For Soup:

• 1 tablespoon olive oil 
• 1 onion – diced 
• 1 red bell pepper – diced
• 1-1/2 cups green beans – chopped 
• 1 cup carrots – chopped
• 3 cloves garlic – minced
• 1 tablespoon fresh ginger – minced
• 1/3 cup cilantro – diced
• 12 ounce jar Thai green curry simmer sauce – I use Trader Joe’s brand. Instructions for making the soup without this simmer sauce are below.
• 1 – 15 ounce can coconut milk
• 1 tablespoon green curry paste
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 cup soy sauce or coconut aminos
• 1/2 teaspoon fish sauce
• 4 cups chicken or vegetable stock
• 1 teaspoon salt – taste and adjust to your liking
• 12 oz Ramen noodles or rice noodles, Soup can also be served over rice.

*If not using Simmer Sauce use the following additional ingredients

• 1 tablespoon green curry paste
• 1 can coconut milk
• 1/2 jalapeno seeds removed
• *optional – 1 Stalk lemongrass – remove outer leaves and use only the bottom few inches with the white flesh, left whole – so it can be removed – it tends to be woody.

For the Garnish

• Roughly torn cilantro  – for top of soup
• Limes – sliced for top of the soup
• Crushed nuts – peanut or cashew

Instructions

If you are making on the stove:

1. In a stock pot add all minced and chopped vegetables and oil and sauté until vegetables are softened. About 4-5 minutes over medium high heat.
2. Add stock, simmer sauce or curry paste and all other ingredients and simmer for about 20-30 minutes.
3. Remove lemon grass stalk if using that.
4. Add Ramen or rice noodles and cook for a few minutes more OR serve over cooked rice.
5. Garnish with fresh cilantro, crushed nuts and lime wedges.

To make in a Slow Cooker:

1. Add all ingredients except for the noodles and the garnishes to crock pot.
2. Cook on high for 3-4 hours or low for 6 hours.
3. 5 minutes before serving add 12 ounces dry Ramen Noodles or Rice noodles (you don’t want to over cook them so look at cook time on package you are using and follow that cooking time) or serve over rice.
4. Garnish with fresh cilantro, crushed nuts and lime wedges.

To make in the instant pot:

1. Add all ingredients except for the noodles and the garnishes to the instant pot.
2. Cook on high pressure for 20 minutes with a quick pressure release.
3. Once pressure is released, add noodles and they will cook in the heat of the broth OR serve over rice.
4. Garnish with fresh cilantro, crushed nuts and lime wedges.

Here are a few other recipes you may enjoy:

Thai Chicken Lettuce Cups
Seafood Pad Thai
Drunken Noodles