Description
A rich and aromatic Northern-Style Thai Coconut Soup blending creamy coconut milk, fragrant Thai red curry paste, and fresh lime juice. This comforting soup features tender rice noodles and a harmonious balance of sweet, savory, and spicy flavors, perfect for a cozy, flavorful meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 tbsp avocado oil (or vegetable oil)
- 1 onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1-inch cube of ginger
- 1–2 tbsp Thai red curry paste (adjust to taste)
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Litre (4 cups) low-sodium vegetable broth
- 1 cup coconut milk (full-fat from a can)
- 2–3 tbsp soy sauce (use gluten-free if needed)
- 2 tbsp coconut sugar (or maple syrup/agave)
- juice of 1/2 lime
- 7 oz rice noodles (about 1/2 a pack)
- Fresh cilantro, to top
Instructions
- Heat the oil: Heat the avocado oil in a large pot over medium-high heat to prepare for sautéing the vegetables.
- Sauté aromatics: Add the chopped onion and cook on medium heat for 2-3 minutes until translucent. Then add the garlic and ginger, cooking for another minute to release their fragrance.
- Add spices and curry paste: Stir in the Thai red curry paste, curry powder, and turmeric powder, mixing well and cooking for about 30 seconds to let the spices become aromatic.
- Add liquids and simmer: Pour in the vegetable broth, coconut milk, soy sauce, coconut sugar, and lime juice. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for 10 minutes to develop flavors.
- Cook the noodles: While the soup is simmering, prepare the rice noodles according to the package instructions until tender.
- Combine noodles and soup: Drain the cooked noodles and add them directly into the simmering soup, stirring to combine.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh cilantro and an optional lime wedge for extra brightness.
Notes
- Adjust the amount of Thai red curry paste based on your spice preference.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Substitute coconut sugar with maple syrup or agave nectar if preferred.
- Full-fat coconut milk is recommended for a creamier texture.
- This soup can be made vegan and vegetarian by ensuring the vegetable broth contains no animal products.
- For extra protein, consider adding tofu or cooked chicken if not vegan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: Northern Thai
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Thai coconut soup, Northern-style Thai soup, coconut milk soup, rice noodle soup, vegan Thai recipe, curry soup
