Gluten-Free Curry Noodle Soup

Warm up with a bowl of vibrant and comforting Gluten-Free Curry Noodle Soup, a wholesome meal brimming with bold, aromatic flavors and nourishing vegetables. This dairy-free, gluten-free dish features tender rice noodles swathed in a rich, creamy coconut curry broth infused with red curry paste, garlic, and fresh ginger. The medley of colorful veggies—carrot, red bell pepper, mushrooms, and bok choy—adds a delightful crunch and a burst of nutrition. Finished with a tangy hint of lime juice, gluten-free soy sauce, and a sprinkle of fresh cilantro, this one-pot recipe is ready in just 45 minutes, making it a perfect weeknight dinner or meal-prep option. Satisfying, flavorful, and dietary-friendly, this is a must-try for anyone seeking a healthy twist on classic curry noodle soup!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice noodles
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste
• 400 ml Coconut milk
• 800 ml Vegetable broth
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 150 grams Button mushrooms, sliced
• 1 bunch Bok choy, chopped
• 2 tablespoons Soy sauce (gluten-free)
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Cook the gluten-free rice noodles according to the package instructions. Drain and set aside.

Step 2

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the red curry paste and cook for another 2 minutes, stirring constantly.

Step 5

Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.

Step 6

Bring the mixture to a simmer, then add the carrot, red bell pepper, and mushrooms. Cook for 5 minutes.

Step 7

Stir in the chopped bok choy, gluten-free soy sauce, lime juice, salt, and black pepper. Simmer for another 5 minutes until the vegetables are tender.

Step 8

Divide the cooked noodles among serving bowls and ladle the hot curry soup over them.

Step 9

Garnish with chopped fresh cilantro and serve immediately.

Nutrition Facts

Serving size	2232.1 grams (2232.1g)

Amount per serving	% Daily Value*
Calories	1342

Total Fat 38.50g	49%
Saturated Fat 25.40g	127%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 7429mg	323%
Total Carbohydrate 222.40g	81%
Dietary Fiber 25.00g	89%
Total Sugars 61.30g
Protein 37.20g	74%

Vitamin D 15IU	75%
Calcium 481mg	37%
Iron 9mg	52%
Potassium 3904mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 10.7%

Carbs: 64.2%