Food Fondles

Gluten Free Noodle Soup: Red Thai Curry


Gluten Free Noodle Soup

Before I went gluten free about 18 months ago, ramen was my absolute favourite food. I loved making it, I loved eating it out, I loved buying the 50p packets from Tesco and slurping it after 3 minutes of it standing in boiling water. So naturally, I am after any substitute that is as cheap and tasty as my old favourite. This recipe showcases a Gluten Free Noodle Soup, Thai style!

This recipe is extremely quick, easy and cheap. I use Red Thai Curry paste that from Aldi as the base, and make the soup stock by adding boiling water, gluten free soy sauce (tamari) and some fish sauce. Rice noodles which are dried and in a packet are ordinarily gluten free and they come in a few varieties. The usual most easily accessible type is vermicelli noodles, which you can find on any normal supermarket shelf. However for this recipe I used thicker pho noodles – I use these ones from Longdan. This meal is ready in about 25 minutes and is super satisfying!

Gluten Free Noodle Soup


Serves 4


  • 3 generous tablespoons of Red Thai Curry Paste (this one from Aldi is gluten free, or you can use green thai curry paste)
  • 1x Yellow Pepper
  • Spring Onion
  • 3 cloves of Garlic
  • 1 cm cube of Ginger
  • 300g Pho Noodles
  • 3 tbsp Fish Sauce
  • 2 tbsp Gluten Free Soy Sauce
  • 1 tin of Corn
  • Juice of 1 lime
  • Sprinkle of Brown Sugar
  • 4 cups of boiling water


  • 1 boiled egg
  • Handful of coriander


Sauté the onion, garlic, ginger and 3 tbsp of curry paste until fragrant. Add 3 cups of boiling water and turn the heat down to allow the pot to simmer for 10 minutes. In the meantime, hard boil an egg for 8 minutes and place in cold water once cooked. Add the soy sauce, fish sauce, rice noodles, lime and sugar and put the lid on for 5 minutes. 5 minutes later, just before the noodles are cooked (depending on the cooking instructions on the packet) add in one more cup of water, the tin of corn and boil for another 2 minutes. Sprinkle some salt, fresh coriander and serve with a boiled egg.

You could also use a can coconut milk and 2 cups instead of 4 cups if you wanted a creamer broth!

Come find me on Instagram @foodfondles and let me know if you make it!

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