Vegan Thai Green Curry Soup with Vermicelli

This vegan Thai Green curry soup is a healthy, hearty, and super quick meal that’s made from scratch in only 15 minutes!

Prep Time 5 minutes | Cook Time 10 minutes | Total Time 15 minutes

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Ingredients

• 1 teaspoon olive oil
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 4 cups vegetable broth (or a combo of veg broth + water)
• 2 heaping tablespoons Thai green curry paste
• 1 (13.5 ounce) can full-fat coconut milk
• 3.5 ounces vermicelli noodles
• Handful of basil chopped
• Small handful of cilantro chopped 
• 1 tablespoon chives chopped (or use scallions)
• Salt & pepper to taste
• Lime wedges for serving 

Instructions

1. Add olive oil to a soup pot on medium-high heat. 
2. Add the ginger and garlic. Cook until fragrant (about 30 seconds). 
3. Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil. 
4. Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
5. Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime. 

Recipe Notes

• I keep ginger in the freezer so it’s easier to grate, and so I always have some on hand. I love using my Microplane grater/zester to grate it. 
• I use Thai Kitchen coconut milk and curry paste. 
• Serves 2-4.