Name: Gluten Free Spicy Ramen Noodle Soup
Ingredients: 1 Litre gluten free chicken or vegetable broth; 1 red chile pepper; 1/2 jalapeño, sliced; 2 3/4 inch pieces of lemongrass; 1 tsp Thai red curry paste; 2 inch piece of fresh ginger; 3-4 fresh lime leaves or 1 Tbsp lime juice; 2 garlic cloves, minced; 3 tbsp fish sauce; 1 package ground turkey; 1 small shallot, finely chopped; 1 tsp olive oil; 1 tsp gluten free soy sauce; 1 cup carrots, finely sliced into strips; 2-3 gluten free ramen noodle squares; 1 cup snap peas; 1 cup thinly sliced mushrooms; 1 cup bean sprouts

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Ramen soup it seems is the latest popular soup to go out and eat.
If you are on Instagram or Pinterest you will see so many photos of this soup and also the many varieties of ways people enjoy it.
For the gluten free folks ramen soup is not something we could eat.
Well, now you can!
Lotus Foods makes a few varieties of gluten free ramen now, and in fact I recently found a big package of it at Costco.

This soup is best when you’ve allowed it to simmer for at least an hour. This allows the larger pieces of lemon grass, ginger, chile and lime to really infuse the broth.
This would be a good soup to serve when you have company for you could put a variety of garnishes and add-ins in small bowls on the table and your guests could add what they want.

Gluten Free Spicy Ramen Noodle Soup

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Ingredients

1 Litre gluten free chicken or vegetable broth
1 red chile pepper
1/2 jalapeño, sliced
2 3/4 inch pieces of lemongrass
1 tsp Thai red curry paste
2 inch piece of fresh ginger
3-4 fresh lime leaves or 1 Tbsp lime juice
2 garlic cloves, minced
3 tbsp fish sauce
1 package ground turkey
1 small shallot, finely chopped
1 tsp olive oil
1 tsp gluten free soy sauce
1 cup carrots, finely sliced into strips
2-3 gluten free ramen noodle squares
1 cup snap peas
1 cup thinly sliced mushrooms
1 cup bean sprouts

Instructions

In a frying pan sauté the ground turkey and chopped shallots in the olive oil until it is no longer pink.
Add the soy sauce and cook for another 5 minutes.
Set aside.
In a large soup stockpot add the chicken broth, chile pepper, jalapeño, lemongrass, red curry paste, ginger, garlic, lime leaves and heat to boiling.
Once boiling turn to low and add the fish sauce.
Let this simmer for at least an hour.
Remove the chile pepper, ginger, jalapeño, lemon grass and lime leaves.
Add the cooked ground turkey and the carrot strips and cook on low for about 10 minutes.
Meanwhile bring a medium pot of water to boil.
Add the gluten free ramen noodles and using a set of tongs work at separating the noodles so that they do not stick together and then will cook properly.
Cook once separated for 3 minutes.
Drain and set aside.
To serve soup divide the cooked gluten free ramen noodles into each bowl.
Add soup to noodles.
Add in garnishes such as snap peas, mushrooms and bean sprouts.
Enjoy!