Gluten-Free Thai Coconut Soup
By the Gluten Free Recipes team ·
This vibrant and aromatic Thai Coconut Soup bursts with the creamy richness of coconut milk and a medley of tender vegetables. It's a comforting and flavorful dish, perfect for a quick and satisfying meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 14 ingredients — including certified gluten-free chicken or vegetable stock, full-fat coconut milk, protein — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Thai Coconut Soup: When preparing this soups and stews recipe, exercise caution with ingredients like curry paste and fish sauce, as they can sometimes be processed in facilities that handle gluten-containing grains. Always opt for certified gluten-free products and maintain a clean preparation area to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock. Some fish sauces contain wheat; look for certified gluten-free fish sauce brands.
Gluten-Free Notes for Gluten-Free Thai Coconut Soup: This recipe is naturally gluten-free, relying on coconut milk and stock for its base. Ensure all added flavorings like curry paste and fish sauce are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 can full-fat coconut milk
- 1 cup protein (shredded cooked chicken, firm tofu cubes, or cooked lentils)
- 2 cups diced vegetables (e.g., bell peppers, broccoli florets, snap peas, mushrooms)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1-2 tbsp red curry paste
- 1 tbsp fish sauce (or tamari for vegan)
- 1 tbsp lime juice
- 1 tsp sugar (optional, to balance flavors)
- 1 tbsp olive oil or coconut oil
- Salt and freshly ground black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- 1
Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the thinly sliced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn them.
- 2
Add the red curry paste to the pot and cook, stirring constantly, for 1-2 minutes until it becomes very aromatic. This step helps to bloom the spices and deepen the flavor of the soup.
- 3
Pour in the certified gluten-free chicken or vegetable stock and the full-fat coconut milk, stirring to combine with the curry paste mixture. Bring the liquid to a gentle simmer, then reduce the heat to low.
- 4
Add the diced vegetables and your chosen protein to the simmering broth. Cook for about 10-15 minutes, or until the vegetables are tender-crisp and the protein is heated through. Avoid overcooking the vegetables to maintain their vibrant color and texture.
- 5
Stir in the fish sauce (or tamari), lime juice, and sugar (if using). Taste the soup and adjust seasonings with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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