Gluten and Dairy Free Thai Chicken Soup

serves / makes 4 bowls
30 prep time
30 mins cooking time


This soup tastes and smells amazing, making a hearty lunch as it contains both chicken and rice noodles. The creamy texture of the soup is from the coconut cream making it naturally dairy free.

The soup can easily be frozen and defrosted when it is needed.


  • 1 tablespoon olive oil
  • 1 clove of garlic, crushed
  • 2 chicken breasts, diced
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chilli powder
  • 1/2 teaspoon curry powder
  • 75g creamed coconut
  • 900ml chicken stock
  • 2 tablespoons lemon juice
  • 2 tablespoons peanut butter
  • 50g gluten and dairy free rice noodles
  • 1 onion, diced
  • 1 teaspoon coriander leaf
  • salt and pepper, for seasoning


  1. Heat the olive oil in a large saucepan and add the onion, garlic and chicken, stir fry for 5 minutes
  2. Add the turmeric, chilli powder and curry powder
  3. In a jug combine the coconut cream with the chicken stock and stir until mixed, pour over the chicken
  4. Add the lemon juice, peanut butter and rice noodles
  5. Cover the pan and simmer for 20 minutes
  6. Season to taste with salt and pepper

Leave a Reply