Thai Turmeric Coconut Soup


  • 2 tbsp olive oil or coconut oil
  • 2 cloves of garlic
  • 1 tbsp fresh ginger, grated
  • 1 package bean sprouts
  • 2 cups matchstick carrots
  • 2 chicken breasts, boneless & skinless
  • 1/2 red cabbage, thinly sliced
  • 2-3 tbsp Thai Curry Paste
  • 4 cups chicken or vegetable broth
  • 1 can coconut milk
  • 1/2 tbsp fish sauce
  • 1 tbsp turmeric
  • 1 package brown rice vermicelli noodles
  • 1/2 red onion
  • handful of fresh cilantro
  • 1 lime
  • 1 avocado
  • hot sauce
  • any other vegetables you like!


  • Prepare the vegetables and garnishes for the soup first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Thinly slice the red onion and roughly chop the cilantro.
  • Add the olive oil to a large soup pot along with the minced garlic, onions and small pieces of chicken. Let the chicken cook for a few minutes and then add grated ginger, and Thai curry paste. Sauté the garlic, ginger, and curry paste over medium heat until chicken cooked through.
  • Add the chicken or vegetable broth, turmeric and coconut milk. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes.
  • While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
  • Add the fish sauce, hot sauce and cabbage to the soup. Stir, taste, and adjust the fish sauce or hot sauce if needed.
  • To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with matchstick carrots, cilantro, a wedge or two of lime, and sliced avocado.
  • Easily made vegan or vegetarian with vegetable broth and tofu!
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