green curry recipe

Green Curry Soup Recipe

We continue in our soup series with a green curry soup recipe. Jaimie is in the kitchen every day cooking from scratch and today she is sharing her favorite Asian soup.

The green curry paste is what makes this recipe pop! But it can be a bit too spicy for some people if you add too much. So maybe start off small at first and enjoy the distinct flavor the green curry delivers. Then if you enjoy the heat, add more.

We usually have a separate small bowl of additional green curry sauce at the dinner table for those who want to add more to their dish according to their taste. Zac always adds more as he likes the heat. But make no mistake that green curry even when used sparingly provides an amazing flavor that is hard to duplicate elsewhere.

Along with this recipe is an included short video on how Jaimie makes traditional rice on the stove top. Many people today make rice in a special cooker with a rice setting or they make instant rice.

We prefer making it the old fashioned way with Jasmine rice.

So start off with the rice video and then watch the soup recipe video. Give it a try and then report back on how it went.

The Homestead Green Curry Soup Recipe:
1 Tbs Coconut Oil
3 Garlic Cloves
1 Onion
1 Can Coconut Milk
1 Tbs Lime Juice
2 Tbs Brown Sugar
1.5 Tbs Fish Sauce
4 Tbs Soy Sauce
1 Tps – 3 Tbs Green Curry Paste (based on your level of spice)
Assorted Veggies
1 Qt Chicken Broth
2 Chicken Breast (sliced)

Thanks for watching and enjoy your soup!


About Zachary Bauer

Zachary lives with his wife, two sons and his wife's parents on An American Homestead deep in the mountains of the American Ozarks. They all moved there together in July of 2013 where they began to build the homestead. They are off-grid with the exception of a phone line.

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  1. Sounds fantastic, I’m a Curry fanatic and cook with it quite often, will give your recipe a try for sure;
    I thought I would offer up my quick Panang Curry Soup recipe for you….

    Panang Curry Soup. Easy Recipe, & very good.
    2 Tablespoons Coconut Oil or I prefer the Solid Coconut Oil
    1/4 to 1/3 cup Panang curry paste
    1.5 pounds boneless and skinless Chicken Breast cubed into about 3/4” cubes
    1 14-ounce cans Coconut Milk
    3/4 cup Water
    2 tablespoons Fish Sauce or to taste
    1 Tablespoon Chicken Bouillon
    1/2 cup Pea/Carrot frozen vegetable mix.
    1/4 cup Thai Basil leaves or Sweet Basil cut to 1/4” strips
    3 fresh Kaffir Lime Leaves whole If you can find, or 1/2 teaspoon Lime Juice

    Ok now for the hard part.
    In a Wok place the Coconut oil and heat to very hot, almost smoking
    (Ya have GOT to use a Wok this is Asian Food)
    Do not reduce heat until finished cooking all the way
    (Meaning you have to stir all the way through cooking)
    Add the Curry and cook/scorch slightly, do not burn it
    Add Chicken and cook till 1/2 cooked (do not cook fully it, it will become tough)
    Add Coconut Milk, Water, Fish Sauce, and Veg-Mix
    Cook till Chicken is done and sauce starts to thicken
    Allow to cool slightly and add Basil, stir until fully mixed
    Add Kaffir Lime or Lime Juice
    Serve immediately with a bowl of Jasmine Rice.

    I got this recipe from a very nice Thai Lady that’s a pro-cook here in the States
    This is a very VERY simple recipe and only takes about 15 minutes to make.

    One thing on the Jasmine Rice, Yes I use a Rice cooker,
    But I replace 1/4 the Water with Coconut Milk, this makes it a little more “creamy”
    with a better taste.

  2. I make my own curry paste with a food processor. It’s really not hard as long as you can access the ingredients.

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