Northern-Style Thai Coconut Soup
This easy Northern-Style Thai Coconut Soup is a take on Tom Kha and a Khao Soi. This recipe comes together in under 30-minutes and is vegetarian/vegan-friendly and also gluten-free!
Vegetarian and Vegan Tom Kha
Say hello to my all-time and reader’s all-time favourite soup recipe!
If you love Thai recipes then you’ll love Northern-Style Vegan Thai Coconut Soup. This soup is a take on a Tom Kha and a Khao Soi, which are two of my favourite Thai soups. This soup is similar to my Vegetarian Laksa, but with different flavour notes and variations of ingredients.
Tom Kha is a traditional Thai Coconut soup made with coconut milk, that chillies, lemongrass and other herbs. It’s a classic Thai soup that usually also contains chicken in it and is in a white broth.
Khao Soi is a dish found in Nothern Thailand, and also in parts of Laos. It’s a soup dish made with red curry paste, coconut and usually contains fried egg noodles on top. I had my very first Khao Soi experience years ago on my first trip to Thailand. It was in the North in an area called Chiang Mai, which is a huge foodie area! Chiang Mai is the cultural hub of Thailand, and if you’re planning a trip there do not skip out on this area!
I consider this soup a fusion of these two dishes. It’s filled with Thai red curry paste, spices, coconut milk and rice noodles.
Why you’ll love this Thai Coconut Soup
- Ready in less than 30 minutes. One thing I love about this recipe is that it’s ready in under 30 minutes, but packs SO much big flavour. It’s easy to throw together and perfect for an easy dinner.
- Vegan and gluten-free. This soup is vegan and gluten-free friendly so everyone can enjoy it! It’s made with (gluten-free) soy sauce instead of fish sauce and vegetable broth.
- Customizable. The recipe below doesn’t contain any added proteins or vegetables, but this soup is easily customizable to add whatever you like. Try some soft tofu, bok choy or any other veggies you love.
Ingredients to make this Vegan Coconut Soup
- Vegetable stock: you can use any type of stock you like here. If you are not vegetarian or vegan you can also use a chicken stock. A good quality stock (I usually like organic vegetable stock) will have the best taste.
- Coconut milk: make sure to used canned full-fat coconut milk. Coconut milk from a carton (for drinking) is not the same as canned coconut milk. Light coconut milk is also more diluted with water than full-fat coconut milk, so it won’t give the same taste and richness to the broth.
- Onion: any regular onion will do.
- Garlic/ginger: fresh garlic and ginger will add a ton of flavour to this soup. In a traditional Tom Kha you’ll often see galangal ginger, but for this recipe we’re keeping it simple with regular ginger.
- Red curry paste: to keep this recipe vegetarian, make sure to check the label of the curry paste you buy to make sure it doesn’t contain shrimp paste.
- Curry powder/turmeric: this is a *secret* ingredient that is used in Khao Soi that gives it a really bold and birght flavour. The turmeric helps to give the soup that vibrant colour.
- Soy sauce: make sure to use gluten-free soy sauce or tamari if needed. Otherwise any soy sauce will do.
- Coconut sugar: traditionally in Thailand palm sugar is used to sweeten dishes. Coconut sugar has a similar taste and is often easier to find at grocery stores.
- Lime: this helps balance out the coconut sugar and the flavours in the soup.
- Rice Noodes: I use pad Thai noodles, but vermicelli noodles or egg noodles will also work well.
How to make Thai Coconut Soup
Start by browning the onions, garlic and ginger in a pot with some vegetable oil in it, then add the curry paste and spices and mix it all together, letting curry paste toast slightly.
Next, add the vegetable stock and coconut milk and mix everything until combined. Then season with soy sauce, coconut sugar and lime and mix together.
Bring the soup to a boil, then cover and let simmer for 15 minutes. Cook up some rice noodles according to package directions and add them to the soup. Top with some fresh herbs if you like!
Recipe add-ins and substitutions
There are so many different ways you can switch up this Vegan Thai Coconut Soup and ways you can vary it. This soup recipe can act as your “base” to play around with however you like!
- Bok choy
- Thai eggplant
- Red peppers
- Soft tofu
- Curry paste: substitite red curry paste for any curry paste you love (green or yellow would both work well)
- Rice noodles: change them for any noodles you love, or even konjac noodles for a grain-free option.
- Coconut sugar: if you can’t find this you can use maple syrup, agave or honey (for a non-vegan option)
The secret to a tasty Thai soup
Thai cusine is all about balancing sweet, salty, spicy and sour notes. You may notice that many Thai dishes have these elements in them that just create a huge burst of flavour when you eat them.
We achieve this combination of flavour in this soup by adding in coconut sugar, soy sauce and lime juice. You can also add in chillies, but keep in mind that most red curry pastes already have chillie in them which will give a spicy element to th dish.
Depenidng on your personal taste, you may find that you enjoy a bit more of some of these elements, so feel free to play around and add more or less of each of these ingredients to suite your personal taste.
Expert tips to make this Thai Coconut Soup perfectly
- Different brands of Thai curry paste can be spicier than others, so start with less curry paste in the recipe and adjust as needed if you have a low spice tollerance.
- Do not cook the noodles directly in the soup broth. If you do they will absorb all the broth and you’ll be left with no soup.
- Store noodles and soup separately in the fridge for up to a week. (If you store the noodles in the soup broth, the noodles will become soggy.)
How to store this vegetarian Thai soup
Fridge: store any leftover soup broth and noodles separately in the fridge for up to 5 days. It’s important to store these separately, otherwise, the noodles will absorb all the broth if stored together and you won’t be left with much soup. (Also, this will make the noodles soggy.)
Freezer: store soup broth in a freezer-safe container for up to 3 months. Let defrost on the countertop or in the microwave. Reheat on the stovetop or in the microwave. Do not freeze the noodles with the soup! These will become soggy after being defrosted. It’s best to just make a batch of fresh noodles for servings.
While traditional Thai soups are made with fish sauce, this version is made vegan by using soy sauce and vegetable broth.
This soup is good for you in moderation. It’s relatively light with just some broth and noodles. Keep in mind that coconut milk does contain quite a bit of calories and fat, so it’s best enjoyed here and then rather than every day.
I find red curry paste is the best in this soup and it adds beautiful colour to the broth. That being said yellow or red curry paste will work well too.
Some more Thai recipes to try:
- Thai Carrot And Ginger Soup
- Favourite Vegan Pad Thai
- One pot Thai red curry noodles
- Vegan Pad See Ew
- Thai Coconut Curry Tofu
- Spicy Thai Butternut Squash Soup
If you tried this Northern-Style Thai Coconut Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Northern-Style Thai Coconut Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cook
- Cuisine: Thai
- Diet: Vegan
A Northern-style Thai Coconut Soup made with red curry, coconut, and loaded with noodles for a savoury cant-stop-eating soup you won’t be able to get enough of!
- 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 (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
- 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 and turmeric powder mixing everything together for 30 seconds and letting the curry paste cook slightly until aromatic.
- Add the vegetable broth, and coconut milk, soy sauce, coconut sugar and lime juice, and bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 10 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 (optional)
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
Do not cook the noodles directly in the soup broth. If you do they will absorb all the broth and you’ll be left with no soup.
Store noodles and soup separately in the fridge for up to a week. (If you store the noodles in the soup broth, the noodles will become soggy.)
Store noodles and broth separately in the fridge for up to 5 days.
- Serving Size: 1/4 of recipe
- Calories: 268
- Sugar: 5g
- Fat: 13g
- Carbohydrates: 30g
- Fiber: 2.5g
- Protein: 3.2g
Keywords: Thai coconut soup, vegan Thai soup, vegetarian Thai soup, Vegan coconut soup
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Can you share where you found these pretty pottery bowls? I would love to purchase some for my kitchen – they are beautiful! 🙂
Hi Andi, they’re handmade from a pottery designer, I’m not sure where you can find something similar online!
love it. have made this soup many times, adding veggies and sometimes seitan/tofu.
So glad you love the recipe! 🙂
Excellent flavours, very easy to prepare! Veered from original by adding bell peppers, edamame and mushrooms. Next time I might add chicken or shrimp. A keeper!
Happy you enjoyed it!
Really yummy. I used 1 Tbsp curry paste and added some tofu and baby spinach, to make it more substantial and nutritious.
So happy you enjoyed it!
This recipe is fabulous and comes together quickly! I used the Mekhala brand of red curry and it was way too spicy for me! However, I just added an extra two tablespoons of lime and one extra tablespoon of soy sauce and it was perfect! My mistake because she does call that out in the notes. I added cauliflower, bell pepper, carrots, and baby bok choy to mine :).
*forgot to add the rating!
Thanks Katie! 🙂
So happy you enjoyed it! It’s one of my personal favourites.
Tasted exactly like a restaurant’s. Loved it so much, we’re serving it to guests tonight. We love the flavor of curry, but not the heat. I only did 1 teaspoon of curry paste, and used yellow curry instead. So delicious! Thanks for sharing!
So happy you like the recipe Megan!
Glad you enjoyed 🙂
I made this tonight and it was so good! I used a whole can of coconut milk and added a bunch of veggies and some salmon I needed to use. Yum!
Hi Julia, so happy you enjoyed the recipe! 🙂
I’ve made similar versions of this soup, but they don’t quite compare to this one! It’s fairly simple and the flavor is wonderful! I’ve made it many times now and everyone in the family loves it!
Happy you and your family are enjoying it Karie 🙂
One of our favorites! So quick and easy, and so so so delicious!
So happy you liked it Courtney 🙂
Made this tonight and it was fabulous!! I added bell peppers and fontaine sante tofu in Indian flavour (I just pressed it and popped it cubed in the air fryer for about 10 minutes first.
My question is, how the heck do you eat this!?! Lol
I made such a mess with long noodles in the broth I used a fork and spoon and still kept splashing broth everywhere. What’s the secret?
Hi Allison, I’m so happy you enjoyed the recipe! 🙂 Eating noodle soups can be a bit tricky to avoid soup splashing everywhere. The trick is to use a big bowl with high sides (like you would get if you ordered a pho soup in a Vietnamese restaurant)
Loved this soup.. the spice and flavour is bang on! Will be making this again and adding tofu and vegetable. Delicious. ! Another great recipe Jessica , thank you!
I have lost count of how many times I have made this soup, I’ve gifted it to friends along with the recipe too. It’s so quick and easy and always delicious. Last year as we were unable to even think about travelling, I decided to try new recipes from countries we might like to visit…this soup was for our Thailand visit. Tonight, I’ve added mushrooms, red peppers, green beans and kale (just because the last 3 are abundant still in our garden, no frost here in Canada yet).
Hi Joan! I’m so happy you’re loving the recipe 🙂
Loved this soup. I ended up putting the entire little jar of red Thai curry paste. Will definitely make this again. Thanks
Thanks so much Mary! Happy you loved it 🙂
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Happy to hear you and your family both loved it!
Question – how much veg broth do you add? if you choose M – metric it says 1 liter but US says 4 1/2 liters and none of the other measurements change???
Hi Laurie, 1 litre is roughly 4 cups in US measurements!
I love this! I added a bag of frozen butternut squash while it was simmering. Then sprinkled some cashews and pepitas before serving. So good!
Happy you enjoyed it Renee!
Absolutely delicious!! I added carrots and edamame and also a dash of garam masala. I highly recommend this!!
Thanks Susan! Happy you enjoyed it!
really yummy me and my mom really enjoyed it. I don’t cook a lot but this was really easy and was really good.
So happy you both enjoyed Eva!
I can’t tell you how many times my husband and I have made this. It’s incredible! Easy!! And most of all delish!
Happy you enjoyed the recipe Brooke!
I LOVE LOVE LOVE this! I end up having more than one plate of it! It is definitely a favourite!
Thanks Nik! Happy you loved it 🙂
Delicious! I only did a tablespoon of the thai curry paste – next time Ill add more so it’s a bit spicier. I didnt have a lime so I used ACV. Next time Ill male sure I have the lime. I will definitely be making this one again.
Glad you enjoyed jennifer! 🙂
I love this soup! So easy and quick to make, I also added 2x lemongrass and chilli flakes for extra heat. It’s my favourite one at the moment 😊 Thnak you so much for sharing the recipe.
So happy you loved the recipe!
A go to of mine! I make this with rice noodles frequently and add chicken or shrimp sometimes! So good!
Happy you love it Jordyn! 🙂
This soup is great, I only had Indian curry powder on hand and used that – I call it Thai Indian Fusion. Additionally, I added rice noodles. My husband and kids both enjoyed it as well.
So happy you enjoyed Sookie!
Tried this soup today. Love it. Unfortunately hubby doesn’t like the smell of curry but he’ll live. He won’t even try it. More for me.
Happy you enjoyed it Jane! Guess you’re Husband will just have to get used to the smell of curry 🙂
Really delicious recipe, thanks for sharing
Happy you enjoyed Stacey!
So very delicious and flavorful! Made it with 2 Tbsp. red curry paste, should have followed your directions to start with 1 Tbsp. and add more if needed as it’s pretty spicy for me. I just added more veg broth and coconut milk to mellow it out a bit. Yummy, will definitely make this again!
Glad you enjoyed Felicia 🙂
This was delicious beyond words. My husband and I both agreed it was the best thai noodle soup recipe that we’ve ever had. Added sliced red peppers and topped with cilantro and crushed peanuts. Thanks Jess!
Thanks Carla! So happy to hear you both loved it! 🙂
We love this recipe! Have made it multiple times and usually add tofu, spinach, and broccoli. Perfect for a cold winter day!
So happy you loved it!
Does anyone know if this reheats well with the cooked noodles? Do they go a bit mushy in the fridge? Xx
Hi Fiona, it’s best to store the soup and noodles separately in the fridge
Loved it. Greetings from Denmark 🙂
Thanks Salma! Happy you enjoyed!
Do you think I could substitute coconut oil for the avocado oil?
I have made this recipe three times now and I’ve loved it every time! Super yummy and wonderful for cold weather.
So happy you love it Alyssa!
This is the best soup recipe EVER! I love waiting for soup weather and this is a go to in my house. I love it. it’s so easy and so delicious. Thank you for introducing me to this.
Thanks Jewels! Glad you enjoyed it! 🙂
Wow this was really good soup. It will become a favorite to serve. We used fine rice noodles. It is a keeper! Thank your such an amayzing dish.
Thanks Sim! So happy you enjoyed!
Perfection!!! Added protein. Was like I was enjoying my favorite local Thai restaurant! My hubby doesn’t eat or drink coconut, curry, or Thai foods and yet he enjoyed two bowls!!!
Thanks Cori! Happy you enjoyed!
Amazing recipe with so much flavor
Thanks Brittini! Happy you loved the recipe!
Super excited about this! I plan to make it in the slow cooker and have a couple questions… If I add Japanese sweet potato, mushrooms, and bell pepper, what do you think about timing? I usually add mushrooms at the end, but do you think I should cook it all on low or on high and for how long? I’m really good at turning awesome recipes into mush, unfortunately
Hey Tess! If you want to add those in I’d say towards the beginning. Actually maybe even with the onions etc and let them sautee a few minutes. Since the soup cooks up pretty quick you’ll want to leave enough time for the sweet potato to soften!
Oh my goodness. This was so good. Saving this for future use during my favorite season: soup season!
Thanks Tasha! Happy you enjoyed it! Soup season is also my fav 🙂
Thanks Chrisitne 🙂
I want to add bamboo shoots when would I add that in?
Hi Edith, you can add those in whenever since they are technically precooked
Would this work well with vermicelli noodles?
Hi Marie, Yes it would!
This recipe is delicious! I made a batch last night for my family (no leftovers). So I made it again tonight doubling the recipe. Yum!! And Thank you!!!
Thanks Courntey! Glad you enjoyed!
Absolutely delicious! The husband and toddler both loved it, too – so we’re definitely going to be adding this to our menu rotation! They didn’t have red curry paste at the store (thanks, COVID-19), so we used green Thai curry paste instead. We also stirred in about 2 cups of baby spinach so it was just wilted at the end. So easy and fast to whip up, too. Gotta love a one-pot meal. Highly recommend!
Thanks Fancy! So happy you and your family all enjoyed this recipe!
I love this recipe. I usually make a double batch twice a month, and then we eat it for lunch or a quick dinner though the week. My husband and I both enjoy it so much. Thank you!
So happy you and your husband both love it Jen!
LOVED IT! 10/10 would recommend to all my friends (which I actually did, haha). It’s quick and easy and perfect for the lunch break as you don’t feel too full afterwards. Thanks for this brilliant recipe.
Thanks Vanessa! So happy to hear that 🙂
Love it still sweating since I added red pepper flakes, thank you for taking me back to Thailand, it was my first time doing an online recipe with so many ingredients, grateful I did would continue to follow your recipes.
Safe quarantine 🙏🏽
Thanks so much for trying it David, we’re glad you loved it! Stay well 😊
Absolutely amazing! We added red cabbage, tofu, and sesame seeds. Will definitely make again.
Thank you for the review Alexia, so glad you enjoyed!
This recipe is packed full of flavor, so yummy, light and filling. It’s so easy to make and I end up with a lot of leftovers. I pair the lemongrass marinated tofu of hers with it. Every recipe I try on here I’m not only taste good but, I feel so energized and happy.
Thank you SO much Freya!! 🙂
This is an excellent recipe and easy to make. we really enjoyed it!
Thanks for the review Roberta! Glad you enjoyed it 🙂
Hi!! If cooked in a crock pot/ slow cooker, would you just add all the ingredients at the same time – aside from the noodles?
Hi Isabella, yes exactly!
I want to add tofu to this recipe, how do you suggest preparing it with tofu?
Hi Clea, you can simply just add soft or silken tofu directly into the soup as it cooks!
This was really good. I added red bell pepper and baked tofu to give it more substance. I ended up needing to add a little cayenne pepper to it at the end because I prefer a little more kick and I’ve noticed that Thai Kitchen red curry paste really isn’t that hot. can anyone suggest a better brand? After I made these changes, it turned out perfect.
Hi Lenora, glad you enjoyed the recipe! I’d recommend heading to your local asian market if you’d like to find some authentic curry paste. Check the label for “made in Thailand.”
This was AMAZING! I will cook it many more times for sure!
Thanks Nik! Glad you enjoyed!
If I wanted to add vegetables, when would I do that? Or does it depend on the type of vegetable?
If it’s a crunchy vegetable like carrots, I would add them early. If it’s something softer like bok choy, I would add with the rice noodles to let them simmer!
This is awesome! Delicious, elegant, and easy a new family favorite for everyday dinners, and entertaining!
Thanks so much Valerie 🙂
Made this the second time today, both times I added sliced red bell peppers and baby corn on the cob. Absolutely delicious and so quick, too. Thank you for the recipe! 🙂
Is it 1 LITRE or veggie broth or one cup!!?!
It’s 1 Litre of broth as stated in the directions 🙂
Hi would this be ok to freeze and then reheat?
Hi Melissa, this soup freezes, just make sure not to add the noodles and to cook them fresh when you want to serve the soup!
Hi!! Im really interested in making this soup with chicken, could you tell me how to add it to the soup??
Hi Oliana, I would cook it up in a pan before and then shred it and add it into the soup before serving!
Made with mushrooms and snow peas to make a main course. Rich, easy and delicious!
Thanks for the review Samantha! Glad you enjoyed the recipe!
So I haven’t made this one yet, but planning to today. Could someone please clarify about the ginger – does the 1 inch cube stay intact, or do I mince it? Thanks!
Hi Vera, you can do either. Traditionally in Thai cuisine, they usually throw it in whole just to infuse the soup with flavour (make sure not to serve the cube of ginger though!) But if you prefer little bits of ginger in your soup, you can mince it or finely grate it!
Thai food is my all time favorite since I was fortunate enough to spend a couple months there including giving birth to my daughter. This recipe is making my mouth water.
Is there some way to add an email icon to send to my email instead of FB, Pinterest or other option?
Hi Cindy, that’s amazing! I’ve spent several months in Thailand too, it’s my favourite place :). You can simply copy the URL of the post page and send that along in an e-mail!
Why not cook the pasta directly in the soup?
Hi Nadia, you could, however, the noodles will absorb much of the soup liquid and you will be left with much less soup broth. They will also slightly alter the flavour of the broth too if you good them in directly
Loved this! So quick and easy to make and really hit the spot. Served it with some pan fried satay tofu on the top 🙂 I think I’ll add some green veg next time. Thanks for the recipe!
Thanks so much for the review Bella! So happy to hear you enjoyed the recipe!
So excited to have found your blog. My daughter is vegan and I wanted to make this for her. Can you recommend a brand of red curry paste that you use and like?
Thank you Cindy! I know the “thai kitchen” brand is vegan friendly. Just make sure to check the label before you buy since some brands have shrimp paste!
Hi I just made this and it was so good! I added some broccolini and tofu. I also got 4 servings so I’m set for the next few days, which is awesome as I’m not one for cooking every day. Lol Thank you kindly for sharing this, I will be making again for sure 😉
Thanks Danni! Glad you enjoyed 🙂
I just made this and thought it tasted so good! My husband liked it too. The only thing I would do would be to add some veggies next time. I didn’t want to change anything too much in case it didn’t turn out. So next time I’m going to make that small change! Seriously this was delicious!
Thank you Meredith! Glad you enjoyed the recipe. You can add any veggies you like to this!
This recipe was delicious! I myself added a pinch of cayenne and some lemon grass I had in the fridge. I also sliced up some cabbage thinly and added it during the sautee process. I omitted the sugar, as I wanted a real spice. I added a small amount of uncooked rice noodles to a bowl along with some fresh thai basil, also from my garden, and let it steep for about 10 minutes.Perfect! Will make again
Hi Amanda, so glad you enjoyed this recipe!!
I had a craving for Thai style coconut soup but I’m a wuss with spice and ordering takeout is difficult with dietary requirements so I made this last night and it was EXACTLY what I had been craving!
So delicious, creamy, warming, wonderful! I added broccoli, zucchini and red capsicum and softened these by adding some water to the pot and “steaming” them before adding coconut milk and broth etc.
Bf suggested this go on the meal rotation and I definitely agree 🙂
I topped mine with extra lime juice, fresh coriander and sesame seeds ( I add sesame seeds to everything… it’s a problem haha)
Hi Sammy, thanks for the review! So glad you liked this recipe! It’s great to make at home so you can control how spicy it is 🙂
This was the most delightful tasting thai soup ever. Everybody absolutely loves it.
I have made it many times, and we never get tired of the wonderful flavours.
Thank you for the review Linda! Glad you enjoyed the recipe!
I have made similar recipes before but the addition of the curry powder and turmeric made all the difference. I used Raman noodles as I had them anyway and added diced red and yellow peppers and courgette. It was super yummy. I will definitely be making this again and will experiment with the addition of different veggies and/or tofu or veggie ‘chicken’.
Hi Jackie, glad to hear you enjoyed the recipe! I’m sure it must have been delicious with ramen noodles!
Amazing soup! Making it for the second time. I added sweet potato and tofu. I also used ramen noodles like a previous poster suggested.
Hi Sara, thank you for the review! I bet it was delicious with ramen noodles!
Don’t know if someone has mentioned this already, but soy sauce has gluten. Tamari does not.
Looks delicious, and will definitely try this recipe with the gluten-free version of soy sauce.
Hi Hannah, yup! I use a gluten-free soy sauce you can use whichever brand works for you! 🙂
All of your recipes are amazing! Can you cook thin rice noodles right in the broth?
Thank you Alicia! And yes you can, however, keep in mind if you cook the noodles directly in the broth they will absorb some of the liquid, and as a result, you will end up with less soup broth than if you cook them separately. (still delicious either way!)
I love this soup! It’s so quick and easy to whip up and has such great flavour. Thank you for sharing your recipe 🙂
Thank you Katie! So glad you enjoyed the recipe!
Seemed quite thin with a full litre of broth and only one cup coconut milk. Think I’ll double up on the coconut milk next time and/or reduce broth. Otherwise a fantastically delicious and simple recipe! Thanks for sharing:)
Hi Tyler, this soup isn’t a “thick” soup traditionally Thai soups are very thin broth. If you prefer a thicker broth you can definitely add more coconut milk, or you can cook the rice noodles directly in the broth. This way they will abosrb some of the liquid/add some starch to the liquid making the soup more of a thick broth!
This is so delicious! Even my two kids – 5 and 2 liked it! I am excited to experiment with adding some protein/veggies next time. However, it is practically perfect as is!
Hi Nikki, thank you for the review! I’m so happy to hear you enjoyed this recipe:) It’s great how versatile it is can have a ton of different add-ins!
Hello! Greeting from Estonia 🙂 Just wanted to say that I made this soup and IT WAS SOOO GOOD ! I’m making it again this saturday for 10-17 person at Kundalini Yoga Studio! 😛 I’m sure they’ll love it too 🙂 Atleast I hope so 😀
Hi Laura, I’m SO happy you loved this recipe! It’s my absolute favourite 🙂
I made this or lunch today and man it was good. The flavor really knocked my socks off! Thanks for sharing!! I’m now inspired to try more thai dishes. I’ve been researching more vegan options because I have a vegan friend I want to cook for. For this round I made this recipe with chicken stock instead of veggie, and egg noodles instead of rice, but it’s good to know it will be just as good if I need to whip up a fairly quick vegan meal!!
Thank you for the review Katie! So glad to hear you enjoyed the soup! It’s great how versatile it is and that you can any broth, noodles, veggies..etc to add in! 🙂
This was absolutely delicious!! ? Thanks so much for sharing this yummy recipe, my family was impressed! I added some sautéed yellow peppers & diced carrots too.
Thank you very much Jen! Happy you enjoyed! Your additions sound awesome too!
this Soup was DELICIOUS!!! I’m already looking forward to eating it again.
Thank you Tewana, glad you enjoyed it! It’s one of my favourites 🙂
This soup is absolutely delicious! I don’t usually expect these things to work out so well but I will be making and eating this as often as possible! Thanks for sharing!
Hi Emily, thank you so much for your review! Happy to hear you enjoyed the recipe!
Gonna try this one out! Hoping to win your contest. ?
Hope you enjoy the recipe Karen! 🙂
I love eating thai-food. Thie Recipe was just another reason. Thanks so much, keep on going with your blog. Loopings forward to more Inspirations
Thank you so much Lene! Plenty of more Thai recipes to come 🙂
I really really love that recipe! The soup was so delicious and I love that’s it’s made so quick! ☺️?
Thanks Guilia! So happy you enjoyed the recipe!
What a pleasant surprise that I had all (well almost) the ingredients for this amazingly delicious soup. I sub’d candied ginger since I didn’t have fresh, and added cabbage and broccolli and rice ramen for some extra nutrition. Thank you Jess. Can’t wait to have leftovers and make it again.
Hi Lesli, thank you for the review! The addition you added in sound so delicious! xo
I really love this soup. To save a step, I just tossed the rice noodles directly into the soup. I didn’t precook them. Works out perfectly fine.
Thank you Mary! Glad to hear you enjoyed this recipe!
Can I sub milk with coconut cream?
Hi Margaret, yes. Coconut mik and coconut cream are technically the same thing.
Super yum – pleasantly surprised on how tasty this recipe is and quick! Perfect for a rainy night in.
Thanks Nisha! Happy to hear you enjoyed the recipe 🙂
This looks delicious! Do you have any recommended or go-to brands for the Thai curry paste that are vegetarian? I love Thai flavors but find that so often fish sauce is included (or other fish derivatives). Thanks!!
Thank you Kate! I buy the “Thai Kitchen” brand which doesn’t contain any fish sauce or shrimp paste!
How and when would you add vegetables, if one so desired?
Hi Jennifer, you can add in some veggies as the soup is cooking down, once everything is in the pot. You can add veggies like some chopped up broccoli, snow peas, or even some spinach or kale cup up and just add this in 5-10 minutes before serving so the vegetables can cook in the broth until tender.
Soooo yummy and easy to do! I did add a bit of sriracha to make it more spicy, but that’s just my personal taste. Really great soup, wil do again for sure!
Hi Valene, thank you so much! I’m so happy to hear you loved the recipe. I like mine spicy too 🙂
This was so yummy! Very easy to make and perfect for a rainy day.
Thank you for your review Ansley! So happy you enjoyed this recipe-it’s one of my all time favourite soups! 🙂
My favourite soup recipe! The flavours really taste authentic.
So happy to hear you liked this soup!:)
Loved it!! And was super quick to make, too. Vegan and gluten free for the win!
Hi Laurel, thank you so much! This is one of my favourite soups ever so I’m so happy you liked it too! 🙂
How many grams of fat per serving? You’ve got everything else in your nutritional breakdown except that.
Hi Sarah! Approximately 14.5 grams of fat per serving. The fat is mostly from the coconut milk, so if you’d like to make a low fat version of this soup you can simply just use a can of light coconut milk instead!
Can I substitute yellow curry paste for red? Would it still taste good?
Hi Annie, absolutely! Yellow curry paste will be just as delicious!
I loved this! I made it with a whole can of coconut milk and I added mushrooms and potatoes and actually had it over rice. One thing I would change is saving a little coconut milk for the end so the coconut flavor is still nice and fresh.
Really, really good!
Hi Kaity, so happy to hear you liked this recipe! Sounds like great additions you added in too 🙂
I was so pleasantly surprised at how simple this recipe is… My least favorite thing is spending more than an hour cooking for one meal. And it is delicious! Are there any vegetables you would recommend adding to this?
Hi Abbie, so happy to hear you loved this recipe! I totally agree simply and quick dinners are the best. For this soup tons of veggies will work well! I personally would recommend broccoli, baby bok choy, snow peas/snap peas, bean sprouts, and kale!
Just looks delicious
Thanks Glenis! Glad to hear you enjoyed the recipe!
Absolutely delicious. Flavours are amazing. Might follow some other comments and try green onions and mushrooms just for variation but loved it just as it was
Hi Chris, so happy to hear you loved the recipe! It’s great to have the base recipe and then you can add in any veggies, protein…etc. you like to this soup!
I am so addicted to this soup and it cooks up so quickly, I can satisfy my craving whenever I want! I usually add half a diced red pepper to the onion, and do my sautéing in a little veggie broth, so no added oil. Think I might try some of the other veggie suggestions that you and others have made too. Make it nearly every week! Thanks for a great recipe.
Hi Tracy, I’m so happy to hear you love this recipe as much as I do! Sometimes I enjoy it with just noodles, but other times it’s great to add veggies to it. You can really add almost any veggies you love!
Loved it! =)
Hi Rhiannon, so happy to hear you loved this recipe! Thanks for the review:)
My favorite soup! Can’t get enough of it 🙂 thank you for this recipe <3
Hi Miriam! I am so happy you love this soup…it’s my favourite too!
Just delicious ! My husband said I outdid myself with this one. So thank you so much for the recipe! I added some mushrooms and made it with black rice noodles. 🙂 Will definitely make again !
oops- and 5 stars ~
Hi Nicole, wow that’s so great to hear I’m so happy you both enjoyed the recipe!:) And I’ve never tried black rice noodles before but they sound delicious!
This is probably really dumb but where do I find the ACTUAL recipe? I just see a blog post!
Hi Linda, not dumb at all! So sorry about that there seemed to have been a glitch with an update in the post and the recipe wasn’t showing! Should be all good now 🙂
I want to make this so bad and have all the ingredients from the post on Pinterest. For some reason I cannot see the actual recipe on here. I’ve tried the site on my phone and on my laptop :/ Anyway to get a reply with the directions?
Hi Veronica, so sorry about that there was a glitch with an update. the recipe is there now and fixed! 😀
I’m excited to make this! I would like to make a little heartier. What veggies would you recommend adding? Sweet potatoes?
Thanks for your recipes!!
Hi Shersti, I’d recommend adding some snow peas, broccoli, green beans, bean sprouts or bok choy! Those are what I usually add to this soup as extra. I’m sure sweet potato could be great too though I haven’t tried that myself!
Absolutely amazing. Nothing that I’d change here. My whole family loved what I made and that’s a first LOL
Hi Kajol, I’m thrilled to hear that you and your family loved this recipe! It’s a favourite in my household too!
This looks soooo delish and I plan on making it tonight for dinner!! But I must know, how do the noodles do when the soup is saved? Or would you recommend keeping the noodles out until I’m ready to eat the soup?
Hi Rachel! I’d recommend keeping the noodles separate if you want to eat it later or store some for the next day so they maintain the right texture!
The. Perfect. Comfort. Food!
Yes It really is!:)
A cube of ginger??? Not grated???
Hi Ingrid, Yup! The ginger is just to infuse the broth with flavour. You don’t eat the cube itself. This is a traditional way Thai soup is made in Thailand, with full pieces of the ingredients to really give the soup some bold flavour. If you prefer to add grated ginger that totally works too!
Wow, this is really great. I totally love it! Thanks so much for this awesome recipe!
Hi Lisa, thank you so much! So happy you loved this recipe as much as I do! it’s my favourite Thai soup:)
This is probably the best coconut Thai soup I’ve ever made! I will be making this a lot! Thanks!
Hi Linda, So happy to hear you loved this recipe! It’s my favourite Thai soup 🙂
Soooooo easy, yummy and filling!
I added spring/green onions and lots of mushrooms as well as tofu pieces.
I can see this becoming one of my favourite mid-week meals
Hi Rachel. So happy you loved this recipe! It’s one of my favourites as well. Adding tofu and veggies is a great way to make this a more protein-rich meal!
What a colorful soup and pretty photos it looks delicious Jess!
On my list of things to make this week;)
Is there a way to make this in a crockpot??
If making this in a crockpot I would cook off the onion and garlic in some oil, add it to the crockpot along with the rest of the soup ingredients. Set the crockpot I’d say to 4 hours and add in the noodles 15-20 minutes before it’s done. Otherwise you can also just boil the noodles in a pot and add them to the soup broth after!
Just tried making this recipe and it was amazing, I added a little extra coconut milk because I love the creamy texture and it was absolutely delicious. Can you do another Thai soup Jess?
Hi Ben, that sounds delicious! I love coconut milk in Thai soup for a creamy texture and it’s great to see people adding less coconut milk, or more coconut milk to suit their preference. That’s one thing that’s so great about Thai recipes-they are so versatile. I will definitely have more Thai soups coming your way soon!
Just like the ones we had in Thailand! I used light coconut milk for an even healthier/guilt free version and it turned out amazing❤️
I’m so happy you loved this recipe Nayiri! I actually did some cooking classes when I was in Thailand, so I based the recipe off of what I learned there to keep in very authentic:)
This is absolutely yummy (I’m on my third bowl, lol!) Next time, I will add mushrooms, tofu, broccoli or spinach to make it more substantial. Thanks so much for the recipe. Cheers!
Hi Maria, I’m so happy you love this soup as much as I do! It’s my favourite Thai soup. Adding mushrooms tofu and veggies is a great way to turn it into more of a substantial meal. I even like to add some bok choy too sometimes:)
When would you add the vegetables in?
Hi Nicole, you can add the veggies in either at the beginning with the onions, garlic and ginger or you can just throw them in after you add the broth and the soup is boiling! Both will work fine!
My stomach can’t tolerate spicy foods. Can I replace the paste with something else??
Hi Joy! Most Thai curry pastes I know of can be a little spicy. I’d recommend checking the brand-they often state if they are mild or spicy (Sometimes they’ll even have a little photo of how many chillies on them to indicate this). Definitely go with an American brand over a brand that ships from Thailand (the authentic brands will definitely be spicier!) Then I’d recommend trying a green or yellow curry paste instead of red as they tend to be milder!
Jess, I absolutely love this! I’m also a massive fan of Thai flavours, and this soup looks just perfect! I can almost taste from here! Love your photos too!
Thanks Anna! How good are Thai flavours? They’re just so bold and tasty!