Lava Soup (gluten free & dairy free)
This is a quick and easy Thai Noodle soup that we renamed “Lava Soup”, because the kids like lava soup way more than “Quick Thai Noodle Soup”. The sweet potato noodles are a Korean addition to this recipe. They add a density and additional nutrition to the meal. You can make them fresh and add them, but that decreases some of the quickness of the meal. We purchase the dried variety. We’ve used both rice noodles, and mung bean noodles with success. In a pinch we’ve used lemon juice, but the lime is better.
- 2 tablespoons coconut oil
- 3 to 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (quick grating and peeling hack)
- 3 tablespoons Thai red curry paste
- 3 boneless, skinless chicken breast
- 2 cups fresh spinach, thinly sliced (or chopped frozen spinach)
- 1 red pepper sliced into thin strips
- 1 can (14.5 oz) coconut milk
- 2 cups chicken broth2 tablespoons fish sauce
- 6 – 10 oz. Noodles( We’ve like to try this with dried sweet potato vermicelli noodles. Rice vermicelli noodles or mung bean vermicelli noodles can be used)
- 1 lime juiced
- salt to taste
- cilantro (optional)
In a large stock pot, heat the coconut oil over medium-high heat and add garlic, ginger, and curry paste. Stir to combine and let cook for a few minutes, stirring occasionally.
While those ingredients are cooking, slice the chicken breast into thin slices. Add to the pan with the curry, stirring to coat, and cook until the chicken is cooked on the outside (it doesn’t need to be cooked all the way through). Add the red pepper and cook for two minutes (if using frozen spinach add here also).
Add the coconut milk, broth, and fish sauce and bring to a simmer. Add the noodles and fresh spinach. Let it all cook for three minutes, or until they are soft, then add the lime juice and salt to taste.
Serve hot, topped with cilantro if desired.