Thai Green Curry-Inspired Vegetable Soup


Green curry paste, fresh herbs and plenty of scallion all pack a bunch of flavor into this vibrant, refreshing soup. The light yet creamy broth is loaded with vegetables, with tofu stirred in at the end to make it filling. A small spoonful of chili crisp adds nice heat and crunch, but if you want to tame the spice, chopped cashews would work well in its place.

a recipe photo of the Thai Green Curry Soup
Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Active Time:
30 mins
Total Time:
30 mins


  • 2 bunches scallions, trimmed, divided

  • 2 tablespoons canola oil

  • 1 ½ tablespoons coarsely chopped fresh ginger

  • 1 ½ tablespoons coarsely chopped garlic

  • 2 tablespoons green curry paste

  • 1 (13.5 ounce) can coconut milk, well shaken

  • 1 cup loosely packed fresh cilantro leaves and tender stems, plus more for garnish

  • ½ cup loosely packed fresh mint leaves, plus more for garnish

  • ¼ teaspoon salt

  • 3 cups lower-sodium vegetable broth

  • 3 cups chopped green cabbage

  • 1 ½ cups half-moon-sliced zucchini

  • 1 (14-ounce) package firm tofu, drained, patted dry and cubed (3/4-inch)

  • Chili crisp for garnish (optional)

  • Lime wedges for serving


  1. Cut 1 bunch scallions into 1 1/2-inch pieces. Set aside. Slice white and light green parts of the remaining bunch. Thinly slice the dark green parts; reserve for garnish.

  2. Heat oil in a medium saucepan over medium-high heat. Add the white and light green scallion slices, ginger and garlic; cook, stirring occasionally, until fragrant and softened, about 3 minutes. Stir in curry paste; cook, stirring constantly, until fragrant and the vegetables are coated, about 1 minute. Stir in coconut milk. Remove from heat.

  3. Pour the contents of the saucepan into a blender and add cilantro, mint and salt. Process until smooth and bright green, about 1 minute. Add broth and process until smooth, about 20 seconds.

  4. Return the mixture to the saucepan and bring to a simmer over medium heat. Stir in cabbage; simmer, stirring occasionally, until the cabbage begins to soften, about 2 minutes. Add zucchini and the reserved 1 1/2-inch scallion pieces; cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Stir in tofu; cook until warmed through, about 1 minute.

  5. Ladle the soup into 4 bowls; sprinkle with the dark green scallion slices. Garnish with additional cilantro, mint and/or chili crisp, if desired. Serve with lime wedges.

Nutrition Facts (per serving)

448 Calories
31g Fat
22g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 1/4 cups
Calories 448
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 11g 39%
Total Sugars 6g
Protein 25g 50%
Total Fat 31g 40%
Saturated Fat 21g 105%
Vitamin A 1266IU 25%
Vitamin C 47mg 52%
Vitamin E 1mg 9%
Folate 96mcg 24%
Vitamin K 163mcg 136%
Sodium 704mg 31%
Calcium 363mg 28%
Iron 8mg 44%
Magnesium 79mg 19%
Potassium 654mg 14%
Zinc 1mg 9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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