NORTHERN-STYLE VEGAN THAI COCONUT SOUP #vegetarian #lunch

This Northern-style veggie lover Thai coconut soup is an interpretation of one of my preferred Thai soups: Khao Soi. This adaptation is made veggie lover and sans gluten by utilizing vegetable soup and supplanting the conventional egg noodles with rice noodles.

Chiang Mai is likewise known for their espresso, so you can discover a huge amount of extraordinary little bistros in the region. I can't actually recall the name of the one I went as well, yet I had the most amazing almond milk latte at one of the little bistros while I was there. Make a point to likewise not pass up informal breakfast and looking for earthenware production at Cafe Woo. That is the place I purchased the soup spoon you can find in the pictures on this post!

Generally a Khao soi is made with egg noodles, both in the soup and seared ones on top, a chicken leg, and some Indian curry powder notwithstanding the Thai curry glue. You can likewise discover some veggie lover/vegetarian amicable forms of this formula in Thailand obviously, particularly up in Nothern Thailand where it resembles a vegetarian mecca!

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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.

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.

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