Gluten-Free Thai Coconut Soup

Coconut milk and stock labeled gluten-free, seasoned with red curry paste bloomed in oil form this Thai-style soup, with onion, garlic, ginger, vegetables and your choice of protein. Lime juice and fish sauce or tamari labeled gluten-free finish it.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

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 gluten-free chicken or vegetable stock, full-fat coconut milk, protein — and walks through 5 steps. Updated October 25, 2026. Browse more soups and stews recipes or return to all gluten-free recipes.

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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 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 gluten-free stock. Some fish sauces contain wheat; look for 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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

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 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)

312

Calories

20g

Protein

24g

Carbs

Fat

Fiber

544mg

Sodium

Tips & Notes

Choose a red curry paste labeled gluten-free and start with 1 tbsp. Brands vary widely in heat.
Add snap peas or broccoli toward the end so they stay crisp. Mushrooms can go in earlier.
Balance the soup at the end: fish sauce for salt, lime for sour, sugar for sweet, tasting after each. Use a fish sauce labeled gluten-free.

Common questions

How long does Gluten-Free Thai Coconut Soup take?

Gluten-Free Thai Coconut Soup takes about 30 minutes: 10 minutes to prep and 20 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Thai Coconut Soup with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Thai Coconut Soup?

Check gluten-free chicken or vegetable stock, full-fat coconut milk, protein before they go into Gluten-Free Thai Coconut Soup. 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 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 gluten-free stock. Some fish sauces contain wheat; look for gluten-free fish sauce brands.

Learn More

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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