Magical Thai-Style Curry Coconut Soup
Prep time
Cook time
Total time
Serves: 4
  • For the red curry paste:
  • 4 cloves of garlic
  • 2 shallots
  • 4 cm of fresh ginger
  • 7 small thai chilis (use 5 for a milder paste, up to 10 for spiciness)
  • 1 tablespoon of coriander seeds
  • 2 teaspoons of cumin seeds
  • ½ bunch of cilantro
  • 1 lime, the zest
  • 1 tablespoon of sea salt
For the soup base:
  • 1 - 2 teaspoons of homemade red Thai curry paste (see below)
  • 1 tablespoon of extra-virgin coconut oil
  • 2 tablespoons of homemade vegetable stock paste
  • 5 cups (1250ml) of water
  • 1 can (400ml) of coconut milk
  • 2 tablespoons of tamari
  • 2 tablespoons of honey or coconut sugar
  • 1 lime
For the veggnie soup filling (pick and choose):
  • 8 shiitake-mushrooms
  • 5 radishes
  • 1 cup (60g) of red cabbage
  • 1 lime
  • fresh cilantro, thai basil, basil
  • 1 package of rice noodles (200g)
  • 1 carrot
  • 1 small zucchini
  • if you are not vegan or vegetarian, you can add 10 fresh shrimps or 2 salmon filets. I think it tastes just fine with veggies
For the curry paste:
  1. Peel the garlic, shalltos and ginger. Place it on a baking sheet and roast for about 25 minutes at 180°C fan. Use gloves to remove the seeds from the chili.
  2. In a nonsticky pan, roast the spices without oil until their flavor starts to develop. Place all ingredients in a food processor and blend until a smooth paste forms. Store it in an air-tight container for up to two weeks in the fridge.
For the soup:
  1. Start by grating the ginger or chopping it into small pieces. Chop the veggies of your choice. I prefer spiralizing them.
  2. Heat the coconut oil in a large pot over medium heat. Add the grated ginger and red curry paste and Now add the water, vegetable stock paste and coconut milk and bring to a boil over medium to high heat. Reduce the heat to medium low and add the tamari, the juice of the lime, honey or coconut sugar, and vegetables of your choice. Let it simmer for about 10 minutes. If you’re using other non-plant protein choices, then add them now.
  3. Boil the rice noodles in a pot of hot water for about 5 minutes, depending on the size of your rice noodles. Drain the water and set aside.
  4. Once the vegetables are tender, but not moushy, remove the soup from the heat. Add the rice noodles and garnish your soup with fresh cilantro, red cabbage or radishes and add some more tamari or lime juice if you prefer.
Recipe by Heavenlynn Healthy at