Easy Curry Noodle Soup with Shrimp & Kale (Allergy Friendly!)

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I debated on whether or not I should share this recipe because, to be honest, my house was a little divided when it came to how much we liked it. Personally, I LOVED IT, and am also a fan of how allergy-friendly it is.

This dish is free of:

  • Dairy
  • Gluten
  • Eggs
  • Peanuts/Tree Nuts
  • Soy
  • Can also be vegetarian or vegan (if you leave out the shrimp)

I know families who struggle with multiple, different allergies that are always looking for a dish to meet everyone’s needs (instead of being short-order cooks!), so I hope this fits the bill for you. I love dishes like this that feel so different from what I normally make for dinner. Curry has such a vibrant flavor, and I’ve always been a fan, but it’s just not something I think to cook often. But, it’s hard not to love branching out of the dinner rut!

Let me know what you think of this one in the comments…I want to see whose side you’re on with how much you like it! 🙂

Easy Curry Noodle Soup on 100 Days of Real Food

Easy Curry Noodle Soup with Shrimp and Kale

5 from 3 votes

An allergy-friendly meal that the whole family will enjoy.

Print

Easy Curry Noodle Soup on 100 Days of Real Food

Ingredients

  • 3 cloves garlic
  • 2 inches fresh gingerpeeled and trimmed
  • 2 tablespoons red curry paste
  • 2 tablespoons warm water
  • 2 tablespoons coconut oil(melted)
  • 4 cups chicken brothcan sub veggie broth
  • 2 15-ounce cans coconut milk
  • 1 cup water
  • 8 ounces whole-grain ramen noodlesbrown rice ramen noodles or brown rice thin stick noodles
  • 1/2 pound shrimppeeled
  • 1/2 bunch kale
  • salt and pepperto taste

For garnish

  • fresh cilantro
  • fresh basil
  • green onions
  • hot peppers

Instructions

  1. Puree the garlic, ginger, red curry paste, and 2 tablespoons warm water together in a food processor or blender. Drizzle in the coconut oil and puree until smooth, scraping the sides of the bowl as necessary.

  2. Transfer mixture to a large pot and cook over medium heat. Stir and cook until the mixture becomes fragrant, 1 to 2 minutes.

  3. Add the broth, coconut milk, and 1 cup water to the pot. Whisk together and bring to a boil. Add in the noodles, shrimp, and kale and lightly boil until the shrimp is cooked all the way through, 4 to 6 minutes.

  4. Season with salt and pepper, to taste (you may not need any salt depending on what broth you used). Ladle into bowls, garnish with optional toppings, and serve.


Recipe Notes

Adapted from Heather Christo https://heatherchristo.com/

Omit shrimp (or sub mushrooms, like Shitake) and use vegetable broth to make vegetarian.

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Easy Curry Noodle Soup with Shrimp and Kale

Amount Per Serving

Calories 160 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Cholesterol 143mg48%

Sodium 566mg25%

Potassium 239mg7%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 14g28%

Vitamin A 2805IU56%

Vitamin C 39.6mg48%

Calcium 135mg14%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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