Thai Red Curry Soup
Author: 
Recipe type: Meal, Dinner
Cuisine: Gluten-free, dairy-free, vegan option
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A delicious Thai-inspired rice noodle soup that is as delicious as it is beautiful! We use chicken, but tofu is an excellent vegan/vegetarian substitute.
Ingredients
  • Chicken:
  • 1 Tbsp (15 ml) coconut oil
  • 4 servings chicken, cut into bite-sized pieces, can be left-over or cooked while the soup is simmering
  • Soup
  • 1 tsp (5 ml) coconut oil
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of fresh ginger, peeled, minced
  • 3 Tbsp (45 ml) Red Thai Curry paste
  • 2.5 cups (600 mL) chicken or vegetable broth
  • 1 red bell pepper, sliced thinly and halved
  • 1 can (400 ml) full-fat coconut milk (reduced fat will work, but less flavorful)
  • 2 Tbsp (30 ml) Gluten-free soy sauce or coconut aminos
  • 4 servings (~200 g) rice noodles, linguine style
  • 2 small heads bok choy, ends trimmed and washed, leaves halved (can substitute other greens)
  • Optional Toppings: Sliced green onions, fresh basil leaves, lime wedges, sambal hot sauce
Instructions
  1. If cooking chicken (or tofu): Add coconut oil to a pan on medium heat. When the oil is melted and evenly coats the pan, add chicken. Place a lid over the pan and allow it to cook. When the edges of the chicken pieces appear cooked, flip the pieces with a spatula or tongs. Continue to check until pieces are cooked through (about 5-7 minutes). Remove from heat and set aside.
  2. Meanwhile, in a large pot on medium heat, add coconut oil, garlic, and ginger. Cook until the garlic is just beginning to turn golden. Add red curry paste and cook for about 1 minute more, stirring constantly.
  3. Add broth, bell pepper, gluten-free soy sauce (or alternative). Allow to simmer for 5 minutes, then add the rice noodles, bok choy, and coconut milk. Allow to return to a simmer for 4-5 more minutes, until the noodles and greens are soft.
  4. Add chicken, optional toppings, and serve warm. Enjoy!
Notes
We recommend preparing all the vegetables first. Once you begin making the soup, the process moves quickly!
Make it your own:
Swap out the greens, add additional veggies, or make it vegan by frying tofu instead of chicken.
Cooking in a dorm or while traveling?
For a single serving, add 1 cup of broth, a dash of ginger and garlic powders, ½ Tbsp gluten-free soy sauce, a little less than 1 Tbsp Red Curry Paste to a glass jar with lid. Mix ingredients well by shaking and add 1 serving of rice noodles (use thin noodles like vermicelli). Microwave/heat until steaming. Add fresh spinach and a few splashes of canned coconut milk to taste. Add toppings. I would eat this soup with gluten-free canned chicken or with a hard-boiled egg on the side.
Recipe by Vibrantly g-Free at https://www.vibrantlygfree.com/thai-red-curry-soup/