Looking to add some warmth and flavor to your day? This Northern-Style Thai Coconut Soup is the perfect choice. With its rich coconut milk base and aromatic spices, this soup is not only delicious but also easy to make, making it a great option for any occasion.
Why You’ll Love This Recipe?
- Bursting with great flavors from Thai red curry paste, ginger, and coconut milk.
- Quick and easy prep time, perfect for a busy weeknight meal.
- Ideal for meal prep, as it reheats well and tastes even better the next day.
Ingredient Notes:
- Avocado oil (or vegetable oil): Adds a healthy fat and richness to the soup.
- Onion, roughly chopped: Provides a savory base for the soup.
- Garlic cloves, roughly chopped: Adds a fragrant aroma and depth of flavor.
- 1-inch cube of ginger: Gives a warm and spicy kick to the soup.
- Thai red curry paste: Infuses the soup with authentic Thai flavors.
- Curry powder and turmeric powder: Enhance the color and flavor profile of the soup.
- Low-sodium vegetable broth: Provides a savory liquid base for the soup.
- Coconut milk (full-fat from a can): Adds creaminess and richness to the soup.
- Soy sauce (gluten-free if needed): Adds a salty umami flavor.
- Coconut sugar (or maple syrup or agave): Balances out the flavors with a touch of sweetness.
- Juice of lime: Adds a fresh and tangy element to the soup.
- Rice noodles: Adds a satisfying chew to the soup.
- Cilantro to top: Adds a fresh and herbaceous note to the finished dish.
Step-by-Step Instructions:
- In a large pot, heat avocado oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
- Stir in Thai red curry paste, curry powder, and turmeric powder, and cook for another minute.
- Pour in vegetable broth and coconut milk, and bring to a simmer.
- Add soy sauce, coconut sugar, and lime juice, and let the soup simmer for about 10 minutes.
- Add rice noodles and cook according to package instructions.
- Serve the soup hot, topped with fresh cilantro.
Helpful Tips:
- For a spicier kick, add more Thai red curry paste.
- If you prefer a thicker soup, let it simmer for longer to reduce the liquid.
- Feel free to customize the toppings with sliced chili, bean sprouts, or chopped peanuts.
- To make it heartier, add protein like tofu, chicken, or shrimp.
Expert Tips for the Best Results:
- Use full-fat coconut milk for a creamier texture and richer flavor.
- Adjust the seasoning with more soy sauce or lime juice to suit your taste.
- Let the soup sit for a few minutes before serving to allow the flavors to meld together.
Serving Suggestions:
Pair this soup with steamed jasmine rice or a side of crunchy Thai cucumber salad for a complete meal. For drinks, try serving it with a refreshing Thai iced tea or a cold beer.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply simmer on the stove until warmed through, adding more broth if needed to thin out the soup.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes, this soup reheats well and tastes even better the next day.
- Can I use different noodles in this recipe? Absolutely, feel free to use your favorite noodles like rice vermicelli or even udon noodles.
- How can I make this soup vegan-friendly? Simply use a plant-based protein like tofu or tempeh instead of meat.
Conclusion:
Warm up your day with a bowl of this comforting Northern-Style Thai Coconut Soup. With its rich flavors and easy preparation, this soup is sure to become a staple in your meal rotation. Give it a try and let us know how it turns out!
Print
Northern-Style Thai Coconut Soup
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This Northern-Style Thai Coconut Soup is a comforting and flavorful dish that combines the richness of coconut milk with the warmth of Thai spices. Perfect for a cozy night in or to impress guests with its exotic flavors.
Ingredients
Main Soup:
- 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 of 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
- 2 tbsp coconut sugar
- juice of 1/2 lime
- 7oz rice noodles (about 1/2 a pack)
Garnish:
- cilantro to top
Instructions
- Sauté Aromatics: Heat oil in a large pot, add onion, garlic, and ginger. Cook until fragrant.
- Add Spices: Stir in red curry paste, curry powder, and turmeric. Cook for another minute.
- Add Liquids: Pour in vegetable broth, coconut milk, soy sauce, coconut sugar, and lime juice. Bring to a simmer.
- Cook Noodles: Add rice noodles and cook until tender.
- Serve: Ladle soup into bowls and top with cilantro before serving.
Notes
- You can adjust the spice level by adding more or less red curry paste.
- Feel free to add protein like tofu, chicken, or shrimp for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg