The Best Thai Coconut Soup
Whether you have a cold, are craving some homemade soup or just really love Thai flavors, this Thai Coconut Soup is for you. It can be easily modified to have less or more spice, and can even be customized by the bowl (just leave the sriracha out until serving and stir into each individual bowl). This recipe has a lot of leniency, so it’s great to make as a beginner chef or with kids. You can get creative with garnishes and different proteins. Sautéed shrimp or any shredded meat would work well. Overall, this soup is easy to make and so delicious.
Important notes and things to consider while cooking: The vermicelli noodles will stick together if they are cooked and not tossed or submerged in a liquid, so if you find yourself still simmering or mixing the broth when the noodles are cooked, either submerge them in an ice bath or toss them with some oil (sesame oil works well). Taste as you go. The last thing you want is a soup with too much heat, ginger or salt. If you taste as you go, this is easily avoidable, and you’ll end up with a soup just right for you.
I wrote this recipe with the flavor ratios that I like, but chances are you will want something different. Modify the amounts however you’d like. This coconut curry soup is a really fun recipe to make with kids, but be careful of splattering oil. Look out when adding the onions to the melted butter and oil. Splashing broth out of the pot shouldn’t be an issue if you stir gently. Remember, you can never be too careful when prepping with a sharp knife, especially if you haven’t done it before and aren’t 100 percent confident in your ability.
1 tablespoon butter
1 tablespoon olive or grapeseed oil
½ sweet onion, chopped
½ tablespoon freshly grated ginger
2 tablespoons chili paste*
2 chicken breasts, pre-shredded or raw
1 tablespoon, give or take, gluten-free tamari, to taste
4 cups chicken broth
1 package vermicelli rice noodles
1 teaspoon brown sugar
2 tablespoons lime juice
1 can coconut milk, light or regular
2 teaspoons or ½ tablespoon gluten-free fish sauce
½ tablespoon sriracha sauce
*I used roasted red chili paste, but any gluten-free chili paste will work.
Take a large pot and throw in the butter and oil. Put it on medium-high heat and let sit until melted. Move around the melted butter and oil until the bottom of the pot is evenly coated. Add the chopped onion and stir every 2 to 3 minutes until softened.
Now it’s time to add the ginger and chili paste. Stir the onions with the chili paste and ginger until evenly coated and continue to stir for 2 to 3 minutes over medium heat.
Now add in the chicken breasts (if you are using raw), tamari and chicken broth. Cook on high heat until the broth comes to a boil, then reduce to a simmer and cover until chicken is cooked, about 15 minutes. Remove chicken from pot and place on plate or cutting board. Let chicken cool for about 10 to 15 minutes.
While the chicken cools and the broth simmers, put on a pot of water to cook the vermicelli rice noodles. When the chicken has cooled, take two forks and shred it, then toss it back into the broth. (If you are using pre-shredded, add the chicken now.) Add the brown sugar, lime juice, coconut milk, fish sauce and sriracha to the broth and stir to combine.
Add the noodles to the boiling water and cook for about 3 minutes, or until soft. Drain the noodles and divide into bowls. Pour soup over noodles and garnish with whatever you would like. Some of my favorites are sliced red onion, a drizzle of sweet chili sauce, a drizzle of sriracha, lime wedges, chopped cilantro, grated ginger (but in moderation … it’s strong) or anything else your heart desires.
Hope you enjoy this delicious recipe. Happy cooking!