Looking for a super delicious and crazy-easy meal? This Thai Red Curry Soup has it all… slippery rice noodles, bold Thai-inspired flavor, and a gorgeous color to boot. We can assure you that it is as delicious as it is beautiful.
We love this Thai Red Curry Soup because it is…
- an impressive plate for dinner parties
- super flavorful
- ready in under 30 minutes
- a perfect dish for beginner and experienced cooks alike!
This Thai Red Curry Soup is gluten-free and dairy free. While we often eat it with leftover chicken, you can fry some up while the soup cooks or substitute tofu for our vegan friends.
Don’t forget to top it with some delicious garnishes! A lime wedge, fresh basil, sliced green onions, or hot sauce are our favorites.
Thai Red Curry Soup Recipe
- 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
- 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
- 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.
- 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.
- 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.
- Add chicken, optional toppings, and serve warm. Enjoy!
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.
Don’t take our word for it, try this recipe yourself! And when you do, share your creation on instagram and be sure to tag #vibrantlygfree .
Do you need to add these gluten-free ingredients to your pantry?
Check out our Shop, with 100% Gluten-free and Celiac-Safe products we use every day.
Enjoy this one! We do weekly 😉