Start with Aromatics: Heat olive oil in a large pot over medium heat. Sauté the chopped onion until it starts to soften, about 2–3 minutes. Stir in the garlic and grated ginger. The aroma at this point will instantly warm your kitchen.

Add the Curry Paste: Add the Thai green curry paste and cook for another 30 seconds, stirring constantly. This helps release the paste’s full flavor.

Pour in Liquids: Pour in the vegetable broth and coconut milk, stirring well to combine everything. Bring the mixture to a gentle boil.

Add Vegetables: Add the sliced zucchini and snap peas, letting them simmer for about 5 minutes until they begin to soften but still retain a bit of crunch.

Finish with Greens and Lime: Stir in the baby spinach and lime juice. Simmer for another minute or until the spinach is wilted. Taste and adjust with salt as needed.

Serve and Enjoy: Ladle the soup into bowls and serve it as-is for a light meal or spoon it over cooked rice or rice noodles for something heartier. Garnish with fresh cilantro or Thai basil if you like.