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Spiced Northern-Style Thai Coconut Soup
Dominique

Northern-Style Thai Coconut Soup

A comforting and aromatic Northern-Style Thai Coconut Soup, packed with vibrant flavors and ready in just 30 minutes. This quick and easy meal offers a rich and creamy broth with tender rice noodles, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian Fusion, Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 1/2 tbsp avocado oil (or vegetable oil)
  • 1 onion roughly chopped
  • 4 garlic cloves roughly chopped
  • 1-inch cube ginger
  • 1-2 tbsp Thai red curry paste (*see note)
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 Litre low-sodium vegetable broth (4 cups)
  • 1 cup coconut milk (full-fat from a can)
  • 2-3 tbsp soy sauce (*gluten-free if needed)
  • 2 tbsp coconut sugar (maple syrup or agave work too)
  • 1/2 lime lime juice juice of
  • 7 oz rice noodles (about 1/2 a pack)
  • cilantro to top

Equipment

  • Large pot

Method
 

Preparation
  1. Heat avocado oil in a large pot over medium-high heat.
  2. Add onion and cook until translucent for 2-3 minutes, then add garlic and ginger and cook for another minute.
  3. Stir in Thai red curry paste, curry powder, and turmeric powder for 30 seconds until aromatic.
  4. Pour in vegetable broth, coconut milk, soy sauce, coconut sugar, and lime juice; bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Cook rice noodles separately as directed on the package while the soup simmers.
  6. Stir the cooked rice noodles into the soup.
  7. Garnish with fresh cilantro and an optional lime wedge before serving.

Notes

Consider the note for Thai red curry paste and use gluten-free soy sauce if necessary.