5 from 1 vote
Gluten-Free Curry Noodle Soup
Red Curry Soup with Chicken and Rice Noodles
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 
This soup makes a satisfying one-dish meal. If you plan to eat the soup immediately, mix the noodles right into the broth. Otherwise, keep them separate until you assemble the soup in the bowls. As the soup cools, the noodles will soak up the liquid, leaving tasty noodles but no broth.
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 433 kcal
Ingredients
  • 8 ounces flat rice noodles
  • 1 pound boneless, skinless chicken breasts, cut crosswise into thin slices and then into strips
  • 2 tablespoons gluten-free Asian fish sauce
  • 2 tablespoons vegetable oil
  • 1 small onion , thinly sliced
  • 2 cloves garlic , minced
  • 3 tablespoons gluten-free red curry paste
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ¾ teaspoon salt
  • 2 (14-ounce) cans unsweetened coconut milk
  • 2 cups gluten-free chicken broth
  • Cilantro leaves , for serving
  • Shredded cabbage , for serving
  • Lime wedges , for serving
  • Gluten-free sriracha or other chili- garlic sauce , for serving
Instructions
  1. Cook noodles in a large pot of boiling water until just done, about 5 minutes, or according to package directions. (Remove a noodle with tongs and taste it for doneness.) Drain noodles in a colander and rinse with cold water to stop the cooking. Set aside.
  2. In a small bowl, toss chicken with fish sauce. Let stand while you prepare the soup.
  3. In a pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until starting to brown, about 10 minutes. Stir in garlic, curry paste, turmeric and coriander and cook, stirring, for about 1 minute. Add salt, coconut milk, and chicken broth and bring to a boil. Lower heat and simmer, partially covered, to infuse the flavors, 10 to 15 minutes.
  4. Add chicken and fish sauce to the simmering broth. Continue cooking until chicken is cooked through, about 5 minutes.
  5. To serve, divide noodles among 4 bowls and ladle the soup over the noodles. Top with cilantro, cabbage, a squeeze of lime juice and hot sauce, to taste.
Recipe Notes

To reduce calories, replace 1 can unsweetened coconut milk with 1 can lite unsweetened coconut milk. For Seafood Curry Soup, replace chicken with 1 pound medium-size raw shrimp, bay scallops or crab (or combination). Toss with gluten-free fish sauce and simmer for 5 minutes.

Nutrition Facts
Red Curry Soup with Chicken and Rice Noodles
Amount Per Serving
Calories 433 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 72mg 24%
Sodium 1809mg 75%
Potassium 596mg 17%
Total Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Sugars 2g
Protein 27g 54%
Vitamin A 36.1%
Vitamin C 15.8%
Calcium 5.2%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.