Description
This Northern-Style Thai Coconut Soup is a rich and aromatic dish combining the creaminess of coconut milk with vibrant Thai spices like red curry paste and turmeric. Light yet flavorful, it includes tender rice noodles and fresh cilantro, making it a perfect comforting meal with a balance of spice, sweetness, and tanginess.
Ingredients
Scale
Base Ingredients
- 1 1/2 tbsp avocado oil (or vegetable oil)
- 1 onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1-inch cube of ginger
Spices and Flavorings
- 1–2 tbsp Thai red curry paste (adjust to spice preference)
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 2–3 tbsp soy sauce (gluten-free if needed)
- 2 tbsp coconut sugar (maple syrup or agave work as alternatives)
- Juice of 1/2 lime
Liquids & Broth
- 1 litre (4 cups) low-sodium vegetable broth
- 1 cup coconut milk (full-fat, canned)
Other
- 7 oz rice noodles (about 1/2 a pack)
- Cilantro to top
Instructions
- Heat the Oil: In a large pot, heat the avocado oil over medium-high heat until shimmering, preparing for the aromatics.
- Sauté Aromatics: Add the roughly chopped onion, cooking on medium heat for 2-3 minutes until translucent. Add the garlic and ginger next, cooking for an additional minute to release their flavors.
- Add Spices: Stir in the Thai red curry paste, curry powder, and turmeric powder. Cook the mixture while stirring for about 30 seconds until fragrant and the curry paste has slightly cooked.
- Simmer Soup Base: Pour in the vegetable broth and coconut milk, then add soy sauce, coconut sugar, and lime juice. Bring to a boil, stirring to combine everything well. Lower the heat to medium-low and allow the soup to simmer gently for 10 minutes to meld the flavors.
- Cook Rice Noodles: While the soup simmers, prepare the rice noodles according to the package instructions until tender.
- Combine: Add the cooked rice noodles directly into the soup, stirring to incorporate them evenly.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Optionally, serve with lime wedges for an extra splash of citrus.
Notes
- You can adjust the amount of Thai red curry paste based on your preferred spice level.
- For a gluten-free option, ensure that the soy sauce used is certified gluten-free or use tamari.
- Alternatives to coconut sugar include maple syrup or agave nectar.
- This soup is best served fresh but can be stored in the refrigerator for up to 2 days.
- Add lime wedges on the side to enhance the fresh flavor upon serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Thai coconut soup, coconut milk soup, Thai red curry soup, vegetarian Thai soup, rice noodle soup, coconut curry soup, healthy Thai soup
