Northern Style Vegan Thai Coconut Soup

This Northern-style vegetarian Thai coconut soup could be a attack one in every of my favorite Thai soups: Khao Soi. This version is formed vegetarian and gluten-free by exploitation vegetable broth and exchange the standard egg noodles with rice noodles.

Traditionally a Khao soi is formed with egg noodles, each within the soup and deep-fried ones on prime, a chicken drumstick, and a few Indian flavouring additionally to the Thai curry paste. you'll be able to additionally notice some vegetarian/ vegan-friendly versions of this formula in Kingdom of Thailand after all, particularly up in Nothern Kingdom of Thailand wherever it’s sort of a vegetarian mecca!

Northern Style Vegan Thai Coconut Soup

My version of a Khao soi skips out on the chicken, (duh.) and uses rice noodles rather than egg noodles. But hey, if you wish egg noodles in your soup I say choose IT! If you choose to use egg noodles during this formula and need to travel super ancient, you'll be able to cook up [*fr1] the egg noodles in boiling water, so save a couple of to fry up quickly in some oil to prime the soup with. That’s however I learned to form this soup in change of state category back in Kingdom of Thailand.

This soup is additionally a saviour if you're feeling any kind of illness or cold impending. It’s evidenced to beat any lingering winter cold you would possibly have! (Okay, it’s solely evidenced by me…but I swear it works.) i like to form a giant batch of this soup after I have a chilly to assist clear it up. the mixture of all the spices and ginger very works wonders!

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 (gf 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

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.

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