Description
This Northern-Style Thai Coconut Soup is a flavorful, comforting dish that combines creamy coconut milk with aromatic Thai spices and fresh herbs. Made with red curry paste, turmeric, and ginger, it offers a vibrant twist on traditional coconut soups. The soup is enriched with rice noodles and finished with a zesty lime juice and cilantro garnish, making it perfect for a cozy meal with a balanced blend of spicy, sweet, and tangy flavors.
Ingredients
Scale
Soup Base
- 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
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 litre (4 cups) low-sodium vegetable broth
- 1 cup full-fat coconut milk (canned)
- 2–3 tbsp soy sauce (gluten-free if needed)
- 2 tbsp coconut sugar (or maple syrup/agave syrup)
- Juice of 1/2 lime
Noodles & Garnish
- 7 oz rice noodles (about 1/2 a pack)
- Cilantro, to top
Instructions
- Prepare Aromatics: Heat avocado oil in a large pot over medium heat. Add the roughly chopped onion, garlic, and ginger and sauté until fragrant and translucent, about 5 minutes.
- Add Spices and Curry Paste: Stir in the Thai red curry paste, curry powder, and turmeric powder, cooking for another 2 minutes to release the flavors.
- Pour Broth and Simmer: Add the low-sodium vegetable broth to the pot and stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes to meld the flavors.
- Add Coconut Milk and Seasonings: Stir in the coconut milk, soy sauce, and coconut sugar. Allow the soup to return to a simmer and cook for an additional 5 minutes, adjusting seasoning if needed.
- Cook Noodles: Separately, cook the rice noodles according to package instructions until tender but firm. Drain and set aside.
- Combine and Finish: Add the cooked rice noodles into the soup bowl and ladle the hot soup over them. Squeeze in the juice of 1/2 lime and garnish with fresh cilantro before serving.
Notes
- Adjust the amount of Thai red curry paste based on your heat preference; start with 1 tbsp and add more if desired.
- Use gluten-free tamari instead of soy sauce for a gluten-free variation.
- Maple syrup or agave syrup can replace coconut sugar for a different natural sweetness.
- Rice noodles can be substituted with gluten-free noodles or shirataki noodles for lower calories.
- To intensify flavor, add a splash of fish sauce if not vegetarian.
Keywords: Northern Thai coconut soup, Thai coconut curry soup, coconut milk soup, rice noodle soup, vegetarian Thai soup