Gluten-free & Dairy-free Thai Coconut Noodle Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
If you're in a soup rut--then you have GOT to try this flavorful, unique soup unlike the typical soups. This Thai Coconut Noodle Soup has a kick from jalapeno, garlic and ginger for a full flavored, robust soup that is sure to please. Plus, this soup is naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. It's also free of the top-8-allergens.
  • 2 Tablespoons olive oil
  • 1 Tablespoon jalapeno, minced fine
  • 1 Tablespoon ginger, grated or diced finely
  • 1 teaspoon garlic, minced (or two cloves)
  • 3.5 cups chicken broth (or 3.5 cups of water plus 7 teaspoons of chicken bouillon)
  • 1 can full fat coconut milk
  • ½ teaspoon Sriracha (or more to taste if you like it hotter)
  • 1 teaspoon salt
  • 1 and ½ cups diced or shredded chicken (perfect to use a rotisierrie chicken or leftover chicken)
  • ⅔ package of Maifun rice stick noodles
  • ½ cup chopped mushrooms
  • ½ red bell pepper, sliced
  • ¼ cup cilantro, chopped
  • 4 Tablespoons lime juice
  1. In a large stock pot over medium heat add the olive oil, garlic, jalapeno and ginger. Saute until it's fragrant and softened (being sure to stir frequently so the garlic does not burn.)
  2. Meanwhile, add hot water to a large bowl. Place the rice stick noodles in the hot water and allow them to soak for ten minutes. Drain.
  3. Add the rest of the ingredients, except the cilantro and lime juice, and bring to a simmer. Take off the heat and stir in the lime juice and drained noodles. Top with cilantro and serve.
Adapted from: Kelsey Nixon
Recipe by Allergy Awesomeness at