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Northern-Style Thai Coconut Soup Recipe

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★★★★★

4.5 from 71 reviews

This Northern-Style Thai Coconut Soup is a fragrant and comforting dish combining rich coconut milk, bold Thai red curry paste, and warming spices like turmeric and curry powder. Packed with garlic, ginger, and fresh lime juice, it features delicate rice noodles and a vibrant combination of sweet, salty, and tangy flavors. Perfect as a warming meal that is both gluten-free and vegetarian-friendly.

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 coconut milk (full-fat from a can)
  • 2–3 tbsp soy sauce (use gluten-free if needed)
  • 2 tbsp coconut sugar (maple syrup or agave syrup as alternatives)
  • Juice of 1/2 lime

Noodles & Garnish

  • 7oz rice noodles (about 1/2 a pack)
  • Cilantro, to top

Instructions

  1. Heat the Oil and Sauté Aromatics: In a large pot, heat 1 1/2 tablespoons of avocado or vegetable oil over medium heat. Add the roughly chopped onion, garlic cloves, and ginger cube. Sauté for about 5 minutes until the onion becomes translucent and the mixture is fragrant.
  2. Add Spices and Curry Paste: Stir in 1 to 2 tablespoons of Thai red curry paste, 2 teaspoons of curry powder, and 1/2 teaspoon of turmeric powder. Cook for 1-2 minutes to release the aromas and to blend the flavors well with the aromatics.
  3. Pour in Broth and Simmer: Add 1 litre (4 cups) of low-sodium vegetable broth to the pot. Bring to a simmer and let it cook gently for 10 minutes to allow the spices to infuse into the broth.
  4. Incorporate Coconut Milk and Seasonings: Stir in 1 cup of full-fat coconut milk, 2 to 3 tablespoons of soy sauce, and 2 tablespoons of coconut sugar (or maple syrup/agave). Mix well and simmer for an additional 5 minutes to harmonize the flavors.
  5. Add Lime Juice and Noodles: Squeeze in the juice of half a lime. Add 7 ounces of rice noodles to the simmering soup. Cook according to noodle package instructions, usually about 3-5 minutes, until noodles are tender but still have a slight bite.
  6. Serve and Garnish: Ladle the soup into bowls and top with fresh cilantro for a bright and herbal finish. Serve hot and enjoy your authentic Northern-Style Thai Coconut Soup.

Notes

  • Adjust the amount of Thai red curry paste depending on your preferred spice level.
  • Use gluten-free soy sauce to make the soup gluten-free.
  • Maple syrup or agave syrup are excellent substitutes for coconut sugar for a different sweetness profile.
  • Fresh lime juice should be added at the end to preserve its bright flavor.
  • Rice noodles can be substituted with other gluten-free noodles if desired.

Keywords: Thai coconut soup, Northern Thai soup, coconut milk soup, red curry soup, gluten-free Thai recipe, vegetarian Thai soup

Find it online: https://mjrecipe.com/northern-style-thai-coconut-soup-recipe/