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.


My version of a Khao soi skips out on the chicken,  and uses rice noodles instead of egg noodles. But hey, if you like egg noodles in your soup I say GO FOR IT! If you opt to use egg noodles in this recipe and want to go super traditional, you can cook up half the egg noodles in boiling water, and then save a few to fry up quickly in some oil to top the soup with.

This soup is also a saviour if you feel any sort of sickness or cold coming on. It’s proven to beat any lingering winter cold you might have!

NORTHERN-STYLE VEGAN THAI COCONUT SOUP RECIPE
A Northern-style Thai soup made with curry, coconut, and loaded with noodles!



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 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
INSTRUCTIONS
  1. Heat the avocado oil in a large pot on medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. While the soup is simmering, cook the rice noodles according to package directions.
  6. Add the rice noodles to the soup.
  7. Serve with fresh cilantro and a lime wedge