Thai Chicken Noodle Soup


This recipe for Thai chicken noodle soup is a “savory” entry in our March Recipe Madness Contest, created and submitted by Suzanne Banfield. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.

Thai Chicken Noodle Soup

So Delicious Dairy Free Recipe Madness Contest - BadgeUnlike so many Asian dishes, this one is made without soy sauce or tofu, making it easily soy-free.

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Thai Chicken Noodle Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, and generally food allergy-friendly.

Thai Chicken Noodle Soup
Prep time
Cook time
Total time
Serves: 6
  1. Soak rice noodles in warm water for 15 minutes. Rinse with cold water. Drain and set aside.
  2. In soup pot, whisk together broth and curry paste; bring to boil. Add coconut milk and red pepper. Reduce heat, cover and simmer for 10 minutes.
  3. Return broth to a boil; add chicken, noodles, spinach and brown sugar. Cook for about 3 minutes or until spinach has wilted and chicken is warm.
  4. Taste for seasoning; adjust with salt and pepper, as needed, or thinning with water, if desired. Serve immediately.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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