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Northern-Style Thai Coconut Soup Recipe

Northern-Style Thai Coconut Soup Recipe
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★★★★★

5.2 from 5 reviews

This Northern-Style Thai Coconut Soup is a vibrant, aromatic dish featuring creamy coconut milk, fragrant Thai spices, and tender rice noodles. It combines the warmth of red curry paste with the subtle sweetness of coconut sugar and a hint of lime for a balanced, comforting meal that’s both dairy-free and gluten-free when using gluten-free soy sauce. Perfect as a light dinner or starter, this soup brings authentic Thai flavors to your kitchen with simple ingredients and easy preparation.

Ingredients

Scale

Sauté Base

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

Spices & Paste

  • 1–2 tbsp Thai red curry paste (adjust to taste)
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder

Soup Base

  • 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 work too)
  • Juice of 1/2 lime

Noodles & Garnish

  • 7 oz rice noodles (about 1/2 a pack)
  • Cilantro, for topping

Instructions

  1. Heat Oil and Sauté Aromatics: Heat the avocado oil in a large pot over medium-high heat. Add the chopped onion and cook on medium heat for 2-3 minutes until translucent. Then add the garlic and ginger and continue sautéing for another minute until fragrant.
  2. Add Spices and Curry Paste: Stir in the Thai red curry paste, curry powder, and turmeric powder. Mix everything well and cook for about 30 seconds to let the spices release their aroma and the curry paste become fragrant.
  3. Prepare the Soup Base: Pour in the low-sodium vegetable broth and coconut milk. Add the soy sauce, coconut sugar, and lime juice. Stir to combine all ingredients and bring the mixture to a boil over medium-high heat.
  4. Simmer the Soup: Once boiling, reduce the heat to medium-low and let the soup simmer gently for about 10 minutes. This allows the flavors to meld together perfectly.
  5. Cook the Rice Noodles: While the soup simmers, cook the rice noodles according to the package instructions until tender. Drain well.
  6. Combine and Serve: Add the cooked rice noodles directly to the soup, stirring gently to combine. Ladle the soup into bowls and top with fresh cilantro. Serve immediately with a lime wedge if desired.

Notes

  • Adjust the amount of Thai red curry paste based on your preferred spice level.
  • Use gluten-free soy sauce to make the soup gluten-free.
  • Coconut sugar can be substituted with maple syrup or agave nectar for sweetness.
  • If you prefer a thicker soup, you can add more coconut milk.
  • Fresh lime juice adds brightness; squeeze more if desired when serving.
  • Vegetable broth can be homemade or store-bought but ensure low-sodium to balance flavors.

Nutrition

Keywords: Thai coconut soup, Northern Thai soup, coconut milk soup, Thai red curry soup, gluten-free Thai soup, rice noodle soup

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