Asian Noodle Soup #glutenfree #caseinfree
My new favorite GF ingredient is Thai red curry paste and I’ve been experimenting with it a lot (using it in turkey burgers, soups, salads, pastas…). It contains red chili pepper, garlic, lemongrass, Thai ginger, salt, shallot, spices and kaffir lime. Yummy!
So I’ve been making a scaled down version of this Asian noodle soup for lunch for quite some time (depending on what veggies I have on hand in the fridge) and thought maybe my husband and you all might like it, too. There are a lot of flavors going on and sometimes it gets a little muddled. But here is my favorite version of the recipe so far.
It can definitely be adapted to your favorite flavors, too (especially if you prefer Sriracha sauce instead of the red curry paste). Taste test it as you go to see how much of the seasonings you like. Since I use homemade chicken stock/broth, it’s never exactly the same from batch to batch so I may add a little more poultry seasoning or salt. I really liked the addition of the watercress, because it’s so nutritionally dense and pretty flavorless so it worked! And of course, it’s all naturally gluten-free and casein-free, too (make sure your spices are gluten-free).
Asian Noodle Soup
2 tbsp olive oil
2 tbsp fresh Italian Parsley, minced (or 2 cubes from freezer and only 1 tbsp olive oil)
1 1/2 cups chopped cremini mushrooms
3/4 cup diced organic carrots
1/2 tsp Himalayan pink salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
2 tbsp dried onion flakes
1/4 tsp red pepper flakes
6 cups homemade GF chicken stock
1/2 cup dry white wine
1/4-1/2 tsp GF poultry seasoning
2 tsp GF Thai red curry paste
5 oz pad thai rice noodles
1 1/2 cups thinly sliced cabbage
GF soy sauce, to taste
Chipotle olive oil (optional)
Fresh watercress (or your favorite fresh greens)
I’ve been freezing chopped fresh Italian parsley covered in olive oil in an ice cube tray and storing the cubes in the freezer. It’s perfect for soups like this.
Rinse the mushrooms then use a cloth to wipe off the surface dirt. Peel the carrots and prep all the vegetables. Wash the watercress and set aside. Take the eggs out of the refrigerator and crack into a small bowl then set aside.
Add the olive oil, parsley, mushrooms, carrots, salt and pepper to a large saucepan or 3.5-quart Dutch oven. Cook over medium heat, stirring often with a wooden spoon, for about 8 minutes or until the mushrooms have browned. Add the garlic, onion flakes and red pepper flakes and stir continuously for 1 minute.
Add the chicken stock, poultry seasoning and white wine. Slightly raise the heat and bring to a boil. Lower the heat back to medium/medium low and simmer for 5 minutes. Taste test to adjust the salt and pepper. Then add the red curry paste, rice noodles and cabbage. Cook for 4-5 minutes, adding the eggs during the last 2 minutes. Add a few splashes of soy sauce to taste.
Divide between two large soup bowls. I use a pasta server to pull out the noodles and veggies, then ladle the broth on top.
Drizzle with chipotle olive oil (optional) and add fresh watercress or your favorite greens. I hope you enjoy this soup as much as I do!