Dinner

This is a fast, nourishing dinner made with whole-food ingredients, lean protein, and fiber-rich veggies. This gluten-free, dairy-free soup comes together in one pot and is packed with bold flavor while supporting balanced blood sugar, digestion and energy- perfect for clean eaters looking for an easy, high-protein, high-fiber meal on busy nights.

Thai Red Curry Shrimp Soup w/ Rice Noodles

Author:
Thai Red Curry Shrimp Soup with Rice Noodles (GF, Dairy-Free)

Thai Red Curry Shrimp Soup with Rice Noodles (GF, Dairy-Free)

This is a fast, nourishing dinner made with whole-food ingredients, lean protein, and fiber-rich veggies. This gluten-free, dairy-free soup comes together in one pot and is packed with bold flavor while supporting balanced blood sugar, digestion and energy- perfect for clean eaters looking for an easy, high-protein, high-fiber meal on busy nights.


Ingredients

Soup Base
  • 1 lb shrimp, peeled, deveined and cooked ahead of time
  • 1 tbsp avocado oil or olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2–3 tbsp Thai red curry paste (adjust to spice level; choose a GF brand)
  • 1 red bell pepper, thinly sliced
  • 1–2 carrots, thinly sliced
  • 4 cups chicken bone broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp coconut aminos
  • 1 tbsp fish sauce (optional but adds amazing depth; choose GF)
  • 1–2 tsp raw honey or coconut sugar
  • Juice of 1 lime
  • Salt to taste
  • 6 oz rice noodles (flat or vermicelli — either works)
Add Ins and Toppings
  • 1 cup baby spinach or bok choy
  • Fresh cilantro
  • Green onions
  • Extra lime wedges

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion and sauté 3 minutes.
  3. Stir in garlic + ginger and cook 1 minute until fragrant.
  4. Add the red curry paste and cook 1–2 minutes to deepen flavor. Add bell pepper and carrots, stir to coat.
  5. Add bone broth, coconut milk, coconut aminos, fish sauce (optional), and honey.
  6. Bring to a gentle simmer. Drop in cooked shrimp.
  7. While the soup cooks, boil rice noodles according to package. Drain and set aside.
  8. This keeps them from absorbing all the broth.
  9. Stir spinach or bok choy into the soup to wilt. Squeeze in the lime juice. Taste and adjust:
  10. • More curry paste for heat
  11. • More aminos for salt
  12. • More lime for brightness
  13. Assemble. Add noodles to bowls first, then ladle the soup on top. Finish with: cilantro, green onions, lime