Is Thai Coconut Soup vegan?

While traditional Thai soups are made with fish sauce, this version is made vegan by using soy sauce and vegetable broth.

Is Thai Coconut Soup good for you?

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.

What type of curry paste is best for coconut soup?

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.

Northern-Style Thai Coconut Soup

Name: Northern-Style Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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

Description

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!

Ingredients

Units Scale

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

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Instructions

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)

Equipment

Soup Spoon

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Sauce Pan

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Notes

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.

Nutrition

Serving Size: 1/4 of recipe
Calories: 268
Sugar: 5g
Fat: 13g
Carbohydrates: 30g
Fiber: 2.5g
Protein: 3.2g