Gluten-free recipes

Gluten-free thai coconut curry rice noodle soup

A fragrant coconut curry broth with rice noodles, shrimp, and fresh herbs.

Ingredients

• 8 oz rice noodles
• 1 lb shrimp, peeled
• 1 can (14 oz) coconut milk
• 3 tbsp GF red curry paste
• 4 cups GF chicken or vegetable broth
• 2 tbsp tamari (GF soy sauce)
• 1 tbsp fish sauce (verify GF)
• 2 lime
• 1/4 cup fresh basil
• 1 cup bean sprouts
• 1 tbsp neutral oil

Steps

1. Soak rice noodles in warm water per package directions, then drain.
2. Heat oil in a pot and fry the curry paste for 1 minute until fragrant.
3. Add coconut milk and broth; bring to a gentle simmer.
4. Stir in tamari and fish sauce, then add shrimp and cook 3 minutes until pink.
5. Divide noodles among bowls and ladle the hot soup over.
6. Top with bean sprouts, basil, and a squeeze of lime.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.