Thai Red Curry Pho Noodle Soup (Gluten & Dairy Free)

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 106.8
  • Total Fat: 2.6 g
  • Cholesterol: 19.8 mg
  • Sodium: 184.3 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.8 g

View full nutritional breakdown of Thai Red Curry Pho Noodle Soup (Gluten & Dairy Free) calories by ingredient
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I love Thai Red Curry Paste, to get the taste for less calories, I love to make up soup recipes for my favorite flavors. I love Thai Red Curry Paste, to get the taste for less calories, I love to make up soup recipes for my favorite flavors.
Number of Servings: 48


    Chicken Thigh (Harvestland Boneless Skinless) before cook..., 1120 gram(s) (remove)
    Coconut Milk (Trader Joe's Light) 1 Whole 14oz can, 2 serving (remove)
    Red Curry Paste (A Taste of Thai) 7 servings per package, 49 gram(s) (remove)
    Onions, raw, 316 grams (remove)
    *Ground tumeric, .66 tbsp (remove)
    *Sea Salt, Trader Joe's: (1s=.25tsp/1.2g), 1.00 tsp (remove)
    Garlic, 12 grams (remove)
    Basil, .66 tbsp (remove)
    Agave (Honey Tree Organic) 1 tbsp, 201 gram(s) (remove)
    Garlic, .5 tsp (remove)
    Pepper, black, 10 grams (remove)
    Carrots, raw, 688 grams (remove)
    *fish sauce, golden boy, 2 tbsp (remove)
    Swiss Chard, 50 grams (remove)
    Kale, 172 grams (remove)
    Celery, raw, 350 grams (remove)
    *Lemon Juice, 1.34 fl oz (remove)
    *Coriander seed, .16 tbsp (remove)
    *Cumin seed, .16 tbsp (remove)
    *Cumin seed, .50 tsp (remove)
    *Coriander seed, .50 tsp (remove)
    *Chili pepper, dried, 2 tsp (remove)
    Pho Rice Noodles (Banh Pho) wide noodle 2oz serving, 488 gram(s) (remove)


i write down the measured grams of each serving all the way to the end of pot, then total it up at the end and adjust for serving size to come back and correct. I initial measure by quarts and divide into one cup servings but typically will eat 3 or 4 "servings in one meal" which is usually about 300 to 400 calories. This has stayed consistent throughout my soup making over the last couple of months.


i made homemade chicken broth out of two beer can chicken left overs, browned and caramelized the onions in the bottom of the stock pot browned and deglazed the chicken thighs on top of the onions took the meat out to rest, and deglazed the pan with the broth. I always add the carrots first, because they take the longest to cook. Add the kale towards the end and the noodles after you turn off the burner while the soup is cooling or they will get mushy. Also I break the noodles into thirds. I measure everything by grams as that is the most accurate for tracking. 1oz = 28grams

Serving Size: 48 1 cup servings (ok to eat 3 to 4 servings if it's a meal)

Number of Servings: 48

Recipe submitted by SparkPeople user TANGOEVELA.

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