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

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 on 100 Days of Real Food

Easy Curry Noodle Soup with Shrimp and Kale

An allergy-friendly meal that the whole family will enjoy.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Print Recipe
Servings: 4 people

Ingredients
  

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

For garnish

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

Instructions
 

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

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.
Tried this recipe?Let us know how it was!

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8 thoughts on “Easy Curry Noodle Soup with Shrimp & Kale (Allergy Friendly!)”

  1. Think you need to remove allergy friendly from the recipe title. Some of the ingredients are not free from allergens. I know families with allergies know exactly what ingredients to avoid but what if someone without allergy knowledge made this for someone that has allergies thinking it is allergen friendly when in fact it is not. Please do a little more research before you title something allergen friendly.

    1. Hi T,

      Thank you for the input. With SO many allergies that are out there, this recipe is free from many of the ones that the general public are familiar with. – Nicole

    2. Anybody making this for someone else with an allergy would read the ingredients before making it.
      If they are concerned, they would run it by the person first.
      If not, it would be up to the allergic to double-check what is in it.

      Lisa was being helpful by:
      1. coming up with a recipe that her family doesn’t necessarily need to be allergen free
      2. earmarking it for those people on a hunt for such a thing.
      3. sharing it with the masses.

      I have no allergies but will put this down as a good soup to try. I am thankful for a new idea!

      1. Unfortunately there are people that are illiterate in packaged food ingredient lists who do not read ingredient list on back of packaged foods.(eg. Roman noodles) I was just noting to Lisa that this recipe should not be labeled as allergy friendly. seeing shrimp is one of the main ingredients and shellfish allergies are very common and some people may think regular Roman noodles are safe and use them instead of ones she listed.

  2. Though most of your ingredients are allergen-friendly (thank you for all you do!) some folks do have shrimp allergies. Yes, I know, they can read the ingredient list and read that it says Shrimp. But just wanted to let you know that it really isn’t completely allergen friendly. Many gluten-free flours have almond flour in, and that is not allergen friendly for folks who are allergic to almonds. Again, they can read the label themselves, but it is not considered allergen-friendly, just gluten-free. Sorry for sounding like a whiner, just wanted to share my comment. But again, thank you for all the amazing things you share on your website! :)

    1. Hi J,
      No worries. Thank you for your input. I wish we could come up with some great recipes that cover every allergy, but the ones we listed for this one are what the majority of the general public are familiar with.
      – Nicole

  3. We don’t care for shrimp, so do you think you could use chicken in some way? Or would that just be strange?

    1. Hi Bekah,
      You can definitely give it a try, but I think the shrimp would work best in this soup. Let us know if you do end up trying and how it turns out. – Nicole

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