This Northern-style vegan Thai coconut soup is a take on one of my favorite Thai soups: Khao Soi. This version is made vegan and gluten-free by using vegetable broth and replacing the traditional egg noodles with rice noodles.
And…I’m back with another Thai recipe!
Have you missed them?
It’s been a little while since I’ve made a Thai inspired recipe on the blog. In fact, the last one I shared was this vegan pad Thai from all the way back in November.
Well, don’t fret my friends! Because Thai cuisine (my all time favorite) is back. And this time, with a take on one of my FAV SOUPS EVER!
As you can tell I’m getting pretty excited over here.
Pretty much because I’ve been wanting to make my own take on a Khao Soi (northern Thai soup) for a while now.
Traditionally a Khao soi is made with egg noodles, both in the soup and fried ones on top, a chicken leg, and some Indian curry powder in addition to the Thai curry paste. You can also find some vegetarian/ vegan-friendly versions of this recipe in Thailand of course, especially up in Nothern Thailand where it’s like a vegan mecca!
My version of a Khao soi skips out on the chicken, (duh.) and uses rice noodles instead of egg noodles. But hey, if you like egg noodles in your soup I say GO FOR IT!
This Northern-style vegan Thai coconut soup:
- Can be enjoyed as an appetizer or a main dish
- Loaded with bold and vibrant Thai flavor
- Is versatile and can use any types of noodles or veggies in it
And that’s not all…it’s also proven to beat any lingering winter cold you might have! (Okay, it’s only proven by me…but I swear it works.)Print
A Northern-style Thai soup made with curry, coconut, and loaded with noodles!
- 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 (*see note)
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Litre low-sodium vegetable broth
- 1 cup coconut milk (full-fat from a can)
- 2-3 tbsp soy sauce
- 2 tbsp coconut sugar (maple syrup or agave work too)
- juice of 1/2 lime
- 7oz rice noodles (about 1/2 a pack)
- cilantro to top
Heat the avocado oil in a large pot on medium-high heat.
Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
While the soup is simmering, cook the rice noodles according to package directions.
Add the rice noodles to the soup.
Serve with fresh cilantro and a lime wedge.
Some brands of Thai curry paste are spicier than others. I’d recommend starting with 1 tbsp and then adding more as needed to your taste.
Depending on how salty your vegetable broth is to start, you may need more or less soy sauce. Taste and adjust accordingly
If you like this recipe you’ll also love this Thai coconut curry tofu!
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