Description
A comforting Northern-Style Thai Coconut Soup featuring aromatic red curry, creamy coconut milk, and tender rice noodles. This savory soup combines vibrant spices and fresh cilantro, perfect for a flavorful and satisfying meal.
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 canned)
- 2-3 tbsp soy sauce (gluten-free if needed)
- 2 tbsp coconut sugar (or maple syrup or agave)
- Juice of 1/2 lime
Noodles & Garnish
- 7 oz rice noodles (about 1/2 a pack)
- Cilantro to top
Instructions
- Heat oil and cook onion: In a large pot, heat avocado oil over medium-high heat. Add the roughly chopped onion and cook on medium heat for 2-3 minutes until translucent and softened.
- Add garlic and ginger: Add the chopped garlic cloves and ginger cube to the pot, cooking for an additional 1 minute to release their aromas.
- Incorporate spices and curry paste: Stir in the Thai red curry paste, curry powder, and turmeric powder. Mix everything together thoroughly and cook for about 30 seconds until the curry paste turns aromatic but not burnt.
- Add liquids and seasonings: Pour in the low-sodium vegetable broth and coconut milk. Add the soy sauce, coconut sugar, and lime juice. Bring the soup mixture to a boil, stirring frequently to combine all flavors.
- Simmer the soup: Reduce heat to medium-low, allowing the soup to simmer gently for 10 minutes to let the flavors meld together.
- Prepare the rice noodles: While the soup simmers, cook the rice noodles according to the package instructions, then drain and set aside.
- Combine noodles and soup: Add the cooked rice noodles directly into the pot with the soup and stir to incorporate.
- Serve and garnish: Ladle the hot soup into bowls and top with fresh cilantro. Optionally, serve with lime wedges for additional citrus brightness.
Notes
- This Northern-Style Thai Coconut Soup is rich in red curry flavors balanced with creamy coconut milk and fresh lime juice.
- Use gluten-free soy sauce if dietary restrictions require it.
- Maple syrup or agave can be substituted for coconut sugar for sweetness.
- Adjust the amount of Thai red curry paste to control the soup’s spice level.
- Fresh cilantro adds a vibrant finishing touch and brightens the bowl.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 268
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2.5 g
- Protein: 3.2 g
- Cholesterol: 0 mg
