Gluten-Free Curry Noodle Soup
Dive into a comforting bowl of Gluten-Free Curry Noodle Soup, a vibrant and wholesome dish that’s brimming with bold flavors and nourishing ingredients. This recipe combines silky rice noodles with a creamy coconut milk-based broth infused with the zesty warmth of red curry paste, fresh ginger, and garlic. Packed with colorful vegetables like julienned carrots, red bell peppers, and bok choy, and seasoned with gluten-free soy sauce and a touch of lime juice, this soup delivers a satisfying balance of spice and freshness. Ready in just 45 minutes, it’s perfect for busy weeknights or cozy weekends. Garnished with fresh cilantro for that final pop of flavor, it’s a gluten-free, dairy-free meal that will delight your taste buds. Perfect for those seeking an easy, fragrant, and healthy soup recipe!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste
- 400 ml Coconut milk
- 800 ml Vegetable broth
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 150 grams Button mushrooms, sliced
- 1 bunch Bok choy, chopped
- 2 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Cook the gluten-free rice noodles according to the package instructions. Drain and set aside.
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red curry paste and cook for another 2 minutes, stirring constantly.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.
Bring the mixture to a simmer, then add the carrot, red bell pepper, and mushrooms. Cook for 5 minutes.
Stir in the chopped bok choy, gluten-free soy sauce, lime juice, salt, and black pepper. Simmer for another 5 minutes until the vegetables are tender.
Divide the cooked noodles among serving bowls and ladle the hot curry soup over them.
Garnish with chopped fresh cilantro and serve immediately.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7429 mg | 323% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 61.3 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 481 mg | 37% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3904 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
