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.
This post contains affiliate links.
I’ll admit it–I had seen variations of this soup floating around and I put off trying it. It’s because I liked my typical soups–you know, Chicken & Wild Rice, Sausage and Potato–things more classic and American. I’ve had hit and miss with Thai food, so I just didn’t want to invest in a soup that might let me down.
Well, let’s just say I’ve repented of my ignorant ways, because this soup is FREAKING AWESOME. Like, even my little boy was like “this is soo good” and ate the leftovers the next day. I give the soup to my boys in these bowls that have straws and they love to just drink the broth–it’s that good! (Also–if you don’t have these bowls and have little kids, they are cereal and soup’s best friends.)
The bright flavors of lime and ginger are such a delicious twist for your taste buds. It’s unlike any soup I’ve ever had–which is why I like it sooo much.
One of the great things about Thai cooking is that it’s almost always dairy-free. Their base is almost always coconut milk instead of regular milk, so I do love it for that. Just make sure you’re using the canned coconut milk found in the Asian section, and not the carton found in the dairy section. It’s thicker and creamier from the can. You could use the less fat version, but I prefer the full fat for a thicker soup base.
If you’ve never bought rice noodles, they are THE easiest noodles to work with. You just place them in a bowl of hot water for ten minutes to soften them. Then, when the soup is done cooking, you add the noodles to the soup mixture and serve. Talk about simple–you don’t even have to boil them! I used Maifun Rice Sticks. If you can do gluten, it would be delicious with the curly noodles from a Ramen Noodle packet (just discard the flavoring)–that is what the original recipe that I adapted from had.
Also–you’ll want to go to the trouble to buy fresh ginger, I usually try and use dried herbs and spices when I can, but I think sauteing fresh ginger really adds to this soup. If you don’t want to go to the trouble of dicing it finely (you don’t want to bite down on a big piece of ginger!) then you can also use a fine grater and add it into the soup that way.
With winter knocking at the door (seriously! We had our first few flakes this morning here in Utah and I almost cried) you’re going to want a lot of warm, delicious soups on hand. Make sure that you have this soup, since it’s allergy-friendly and free of so many allergens.
ADAPTATION TIPS: Also–if you can’t do rice, or you’d rather make it grain free to be Whole30 or Paleo complaint, it’d be divine with zucchini noodles instead of the rice noodles too! Since there are a decent amount of veggies too, you could simply omit the chicken and swap the chicken broth to vegetable broth to make it vegan and vegetarian.
Check out these other gluten free dairy free soups!
If you’re a soup lover like we are, you should try these gluten and dairy free soups:
- Instant Pot Dairy Free Loaded Baked Potato Soup
- Instant Pot Gluten & Dairy Free Chicken, Mushroom and Wild Rice Soup
- Allergy Friendly Taco Soup
- Potato & Sausage Soup
- Slow Cooker Green Enchilada Soup
- Slow Cooker Pizza Soup
- Gluten Free Vegan Minestrone
- Dairy Free Tomato Basil Soup
- Gluten Free Dairy Free Chicken and Rice Soup
- Dairy Free Crack Chicken Noodle Soup
- *Don’t forget I have an entire winter meal plan too!
- 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
- 1/2 teaspoon Sriracha
- 1 teaspoon salt
- 1 and 1/2 cups diced or shredded chicken (perfect to use a rotisierrie chicken or leftover chicken)
- 2/3 package of Maifun rice stick noodles
- 1/2 cup chopped mushrooms
- 1/2 red bell pepper, sliced
- 1/4 cup cilantro, chopped
- 4 Tablespoons lime juice
- 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.)
- 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.
- 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
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 24gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 1781mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 9g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for other allergy-friendly soups? Check out these favorites: