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Northern-Style Thai Coconut Soup Recipe

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4.9 from 103 reviews

Northern-Style Thai Coconut Soup is a flavorful and aromatic Thai-inspired soup featuring a rich coconut milk base infused with red curry paste, turmeric, and curry powder. This vibrant soup is loaded with garlic, ginger, and onions, combined with rice noodles for a satisfying and comforting dish that brings the bold flavors of northern Thailand to your table.

Ingredients

Scale

Sauce and Broth

  • 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 (maple syrup or agave can be used as alternatives)
  • juice of 1/2 lime

Spices and Pastes

  • 1–2 tbsp Thai red curry paste
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder

Vegetables and Aromatics

  • 1 1/2 tbsp avocado oil (or vegetable oil)
  • 1 onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1-inch cube of ginger
  • cilantro to top

Main Ingredient

  • 7 oz rice noodles (about 1/2 a pack)

Instructions

  1. Prepare aromatics: Heat the avocado or vegetable oil in a large pot over medium heat. Once hot, add the roughly chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
  2. Add spices and curry paste: Stir in the Thai red curry paste, curry powder, and turmeric powder. Cook for 1-2 minutes, stirring constantly to release the flavors and aromas of the spices.
  3. Add liquids: Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer. Stir well to combine the curry paste and spices throughout the broth.
  4. Incorporate coconut milk and season: Stir in the full-fat coconut milk, soy sauce, and coconut sugar. Continue to simmer the soup on low heat for about 10 minutes, allowing all the flavors to meld together.
  5. Cook rice noodles: While the soup simmers, prepare the rice noodles according to the package instructions (usually soaking in hot water until tender). Drain the noodles and set aside.
  6. Finish soup: Once the soup has simmered, add the lime juice to brighten the flavors. Adjust seasoning with extra soy sauce or lime as needed.
  7. Serve: Place cooked rice noodles into serving bowls and ladle the hot soup over them. Garnish with fresh cilantro on top for a refreshing finish.

Notes

  • Adjust the amount of Thai red curry paste based on your preferred spice level.
  • For a gluten-free version, ensure soy sauce is gluten-free or use tamari.
  • You can substitute coconut sugar with maple syrup or agave nectar.
  • Use fresh lime juice for the best flavor and brightness in the soup.
  • This soup can be enhanced with added vegetables like mushrooms or bell peppers if desired.

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