Description
A comforting Northern-Style Thai Coconut Soup that features rich red curry, creamy coconut milk, and savory vegetable broth, combined with tender rice noodles and fresh cilantro for a flavorful, satisfying meal that’s easy to make at home.
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
- 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 (gluten-free if needed)
- 2 tbsp coconut sugar (or maple syrup/agave)
- Juice of 1/2 lime
- 7oz rice noodles (about 1/2 a pack)
- Cilantro to top
Instructions
- Heat the oil: Warm the avocado oil in a large pot over medium-high heat to prepare for sautéing the aromatics.
- Sauté onions, garlic, and ginger: Add the roughly chopped onion and cook on medium heat for 2-3 minutes until translucent. Then add the garlic and ginger, cooking for an additional minute to release their flavors.
- Add curry spices: Stir in the Thai red curry paste, curry powder, and turmeric powder, mixing everything for 30 seconds until fragrant and the curry paste slightly cooks.
- Add liquids and simmer: Pour in the vegetable broth and coconut milk, then add 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 depth of flavor.
- Cook rice noodles: While the soup simmers, prepare the rice noodles separately according to package instructions until tender.
- Combine and serve: Add the cooked rice noodles to the soup, stir gently, and serve topped with fresh cilantro and an optional lime wedge for extra zing.
Notes
- This Northern-style Thai Coconut Soup is rich in red curry and coconut flavors, with noodles creating a hearty and savory experience that you won’t want to stop eating.
- Use gluten-free soy sauce if dietary restrictions apply.
- Adjust the amount of red curry paste to your preferred spice level, starting from 1 tbsp for milder heat.
- Coconut sugar can be substituted with maple syrup or agave nectar to keep the sweetness natural.
- For a protein boost, consider adding tofu, chicken, or shrimp if desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 268
- Sugar: 5g
- Sodium: approximately 600mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2.5g
- Protein: 3.2g
- Cholesterol: 0mg
