Dairy-Free Soy-Free Thai Coconut Noodle Soup

I plan to write a longer blog on my breastfeeding journey soon - I promise. But in the meantime, I thought I would share with y'all one of our new favorite family go-to's in light of our new found dietary restrictions. I found several different recipes that I kind of combined and per usual made my own. Fun fact - I LOVE to cook. So we are taking this new dairy-free, soy-free challenge and getting creative with it! At this point, I'm not quite ready to give up on my breastfeeding journey so I am determined to stick it out and figure out how to make this work. Call it stubbornness or maybe a control issue lol but I am just not ready to let it go. Nevertheless - here's my attempt to make lemonade out of lemons! Turns out - it's pretty delicious!


Dairy-Free Soy-Free Thai Coconut Chicken Noodle Bowl

1 qt Organic Chicken Stock

3 thinly sliced Chicken Breast

2 1/2 Cans of Organic Coconut Milk

1 Tbsp Red Curry Paste

2 Tbsp EVOO

2 Cups of Sprouts

1 Tsp Minced Garlic

1 Small White Onion

3 Green Onions (all parts)

6 oz Sliced Mushrooms

1 Tsp Lime Zest

1/2 Lime squeezed

3 Whole Basil Leaves

3 Stalks of Cilantro

Crushed Red Pepper to taste (I added 1 Tbsp because we like it HOT 🔥)

Salt Pepper to taste

1 Box Rice Noodles (we used wheat)

Combine stock, chicken breast, coconut milk, curry paste, EVOO, veggies, lime zest, lime juice, herbs, and seasoning into the crockpot for 4 hours. Add 1 box of rice noodles 15-20 minutes before serving. This allows the noodles to soak up the coconut milk broth and tenderize before serving. Serve w/ slice of lime and cilantro garnish.


Hope you enjoy as much as we do!


Sammy BattsComment