January 15, 2019

Thai Red Curry Noodle Soup-(Gluten Free)

Thai Red Curry Noodle Soup is the Best. Soup. Ever. And so versatile. Whether you want to keep it all veggies or add tofu, shrimp and/or crab, this soup strikes the perfect balance…rich, slightly spicy, colorful, tasty and filling. It’s an amazing meal in a bowl.

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Bok Choy Preparation

Prepare all of the ingredients before getting started. For the bok choy, cut off the leafy green ends and cut them into vertical slivers which will be used when serving the soup. Set aside.

Once the curry paste, garlic and ginger have been sautéed for 1-2 minutes, add the bok choy stalks (which have been quartered) and diced sweet potato to the pot.

Soup Base

Next, add broth and simmer until the veggies are tender, not more than 7 minutes.

Bean Thread Noodles

While the veggies are simmering, boil water and cook bean thread noodles according to package directions. Drain immediately and set aside in a bowl until the soup is ready to be served.

After broth has cooked for 7 minutes, add the coconut milk, fish sauce, and brown sugar. Next are the proteins. If using mushrooms and/or tofu, add to the broth along with half of the bok choy tips. If using shrimp (uncooked or cooked) or crab meat, add when ready to serve the soup to avoid over-cooking the seafood in the broth. The seafood should be tender and tasty. See Notes in the recipe below for more detailed instructions.

Thai Red Curry Noodle Soup

To assemble, place some bean thread noodles in each bowl, ladle soup on top of noodles, and garnish with thinly sliced red onion, chopped cilantro, a few slivered bok choy tips and drizzle with sriracha sauce.

Print Recipe

5 from 2 votes

THAI RED CURRY NOODLE SOUP-(Gluten Free)

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Asian

Keyword: Asian, bean thread noodles, cilantro, coconut milk, crab, gluten free, red curry, seafood, tofu

Servings: 8 servings

Author: GFchow @ gfchow.com

Ingredients

2 Tbsp neutral cooking oil
2 cloves Garlic minced
1 Tbsp Ginger grated fresh, or 3 cubes of Trader Joe's frozen ginger
2 Tbsp Thai red curry paste
1 Sweet potato peeled and diced
1 bag Baby bok choy tips separated from stalks
Tofu, firm and diced optional
1/2 package Shiitke Mushrooms sliced cleaned, stems removed
Whole Jumbo Shrimp or Lump Crab optional
4 cups Vegetable or chicken broth
1 can Coconut milk or Coconut cream
1/2 Tbsp Fish sauce
1/2 Tbsp Brown sugar
2 bundles Bean thread noodles
Season soup with salt to taste

GARNISHES (OPTIONAL)

Thinly sliced red onion
Chopped cilantro
Sriracha to taste

Instructions

Prepare the vegetables for the soup and garnishes first. Mince the garlic and grate the ginger using a small-holed cheese grater. Or use 3 cubes of Trader Joe's frozen ginger. Peel and dice the sweet potato into cubes. Wash the bok choy well or use Trader Joe's pre-washed bag of fresh bok choy. Cut leafy green tips off and cut them into vertical slivers which will be used when serving the soup. Then chop bok choy stalks into quarters, vertically. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot over medium-high heat. Once oil is hot add the minced garlic, grated ginger, and Thai red curry paste. Sauté over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot along with the chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, cook bean thread noodles according to package directions. Drain noodles in a colander, then put in a bowl and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. If adding tofu and/or mushrooms add them now. Stir, let simmer for 3-4 minutes. If using shrimp, put uncooked, thawed shrimp into the soup and simmer until the shrimp are fully poached and the raw color is gone, approx 3 minutes. Finally, add half of the bok choy greens and let them wilt in the hot soup.
To serve, divide the bean thread noodles among the bowls. Ladle the soup over the noodles. If using crab, add a few lumps on top of the soup now. Then top with red onion, cilantro, bok choy tips and a drizzle of sriracha.

Notes

If using tofu in the soup slice tofu and then wrap slices in paper towels to remove as much liquid from the tofu as possible. Tofu absorbs a lot of liquid and it’s best to remove as much as possible before using. Once you’ve done this step, you can then dice the tofu and set aside until needed.
If using whole shiitake mushrooms remove the stems and be sure to clean the caps with a damp paper towel before slicing.
Shrimp are very easy to overcook. In order to avoid this, put the raw shrimp in once the soup has come together. Gently add the shrimp to the broth to poach them. You will know they are cooked once both sides of the shrimp have changed color. Actual cooking time will vary dependent on the size of the shrimp.
If adding crab to the soup, add it as a garnish. Since the crab is already cooked, take a few lumps and sprinkle on top of the soup.
If you have extra garnish; chopped cilantro, bok choy tips, red onion, put them in a plastic bag with a damp paper towel to keep them moist for when you next use them.
Bean thread noodles, once cooked, are very sticky. It is best to remove them from the colander immediately after draining and put them in a bowl. Also, if there are extra noodles, do NOT add them to the soup because they will make the broth starchy. Wrap them separately.
If there’s extra soup, don’t worry. This soup is even better the next day!

Recipe from BudgetBytes.com and modified by me for gluten free eating. Click here for original recipe.

If you like this recipe, you may also like these GFchow recipes. Chicken Skewers with Spicy Satay Sauce, Asian Salmon with Brown Rice Ramen Noodles and Lemongrass Chicken.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.