Warming Green Curry Soup

This green curry chicken soup is my go-to for whenever I want a quick, warming and hearty dinner.

I’ve received numerous questions about how I make my soups, and this recipe is the one I always return to. A simple, Thai-inspired green curry soup is perfect for when I want a warming, healthy and nutritious dinner.

The soup is bright with basil and lime, comforting with ginger and garlic, gently spiced by green curry paste, and naturally creamy thanks to coconut milk- which i like to further mix with almond or other lactose-free milks.

It’s so easy to throw in whatever vegetables and proteins you feel like, making it a feel-good dinner that is satiating without being too heavy.

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My favourite veggies

I normally opt for low-FODMAP vegetables like carrots, zucchini, eggplants and bok choy, but truly toss in whatever produce you please.

Just be aware of the order you add the vegetables. Sturdy, root vegetables like carrots and potatoes need more time to cook, so these should be added earlier.

Quick-cook vegetables like zucchini, bell pepper and mushrooms, that are enjoyed crisp or tender, can be added towards the end.

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INGREDIENTS

Green curry paste: The flavour engine!
Do less paste if you want a milder soup, more if you prefer it spict. Use yellow curry paste for softer heat.

Coconut milk: Gives silky body without dairy.
Use full-fat for richer soup, and less fat for a lighter one. You can also do half-and-half, half coconut milk and half skimmed milk/whatever other milk you wish.

Chicken (breast or thighs): This is a lean protein; slice thin so it cooks fast and stays tender.
Use tofu or chickpeas for a vegetarian swap.

Chicken or vegetable broth: This gives the soup a savoury backbone. I like using vegetable broth that is minmally processed, but buillion cubes works well.

Garlic & ginger: Bright, warm aromatics that make the broth taste “fresh.”
Tip: grate finely so they melt into the soup.

Fish sauce (or tamari): My favourite condiment. Adds umami flavour!

Veggies (your mix): I prefer using lower FODMAP vegetables like carrots, zucchini and lettuce or small amounts of cabbage.
Tip: add sturdy root vegetables first, and quick-cook last for perfect textures.

Thai basil & cilantro: You can also leave this out or use regular basil + cilantro.

Lime juice (and zest): Final pop of acid that balances out the salt.

Optional heat: Sliced chiles or chili oil to finish.

To serve: Rice noodles or jasmine rice.

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INSTRUCTIONS

1. Heat the oil in a pot, add garlic and ginger and fry for 3 mins to soften. Add the green curry paste and sauté until fragrant.
2. Whisk in broth and fish sauce. Add your root/study vegetables (like carrots and potatoes) Increase the heat to high and bring to a gentle boil.
3. Add coconut milk (or any milk you like) and chicken (I like using chicken breast). Simmer for 8-10 minutes.
4. Add quick-cook veggies (bamboo shoots, mushrooms etc. Cook until crisp/tender.
5. Stir in the basil, cilantro, and other finishers like bok chok. Season with salt & pepper as needed. 

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NOTES AND TIPS

Silky broth: keep it at a gentle simmer after coconut milk goes in—hard boiling can split it.

Make it heartier: ladle over cooked rice noodles or jasmine rice (cook separately so broth stays clear).

Soft-boiled eggs: Perfect for extra richness and protein!

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Low-FODMAP swaps

• Curry paste: Most store pastes have onion/garlic. Use a low-FODMAP paste without the onion and garlic.
• Oil: Use garlic-infused oil instead of fresh garlic.
• Broth: Use low-FODMAP chicken/vegetable stock or bone broth (no onion/garlic). You can also make your own!
• Coconut milk: I use 125ml of carton-based coconut milk, but canned coconut milk is low-FODMAP up to ~¼ cup (60 ml) per serving. Replace the remaning amount for lactose-free skimmed milk or almond milk.
• Veggies: Choose low-FODMAP picks. I love carrots, zucchini and bamboo shoots.
• Flavor boosters: Lime juice/zest, fish sauce, fresh Thai basil/cilantro, and chillies are all low-FODMAP.

Low-FODMAP veggie picks (aim for 1–1½ cups total)

• Carrots, red/yellow bell pepper, zucchini, baby bok choy, spinach, green beans (~75 g), broccoli florets (~75 g), cherry tomatoes, canned bamboo shoots, baby corn (small serve).
• Skip/limit: button/shiitake mushrooms, onions/shallots, garlic, snow/snap peas, large amounts of broccoli stems, cauliflower.

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RECIPE