Thai-Inspired Paleo Noodle Bowl Soup

You really can’t go wrong with a bowl of broth and gluten-free noodles – it’s a superstar combo that is ultra comforting and easy! This Thai-inspired Paleo noodle bowl soup recipe combines the beautiful flavours of Thai food with the incredible nutrient-rich properties of bone broth. Perfect for winter, this warming anti-inflammatory noodle bowl is kicking it grain-free and Paleo with spaghetti squash noodles – plus it has fat-fueled coconut milk, rich Thai spices and colourful veggies.

This delicious gluten-free and dairy-free recipe comes from our 2016 edition of From Scratch Cooking, our annual e-cookbook for charity. For this project our Culinary Nutrition Expert Program graduates donate their recipes and we give 100% of the proceeds to worthy causes.

From Scratch Cooking

One of our 2016 graduates, Stephanie Long, created this beauty. She’s a holistic nutritionist and business coach who helps nutrition and wellness professionals grow their businesses. She also has a fantastic podcast!

You can easily make this recipe vegan by using vegetable stock and if you’d like to use a grain-based noodle or pasta instead of spaghetti squash that is an option, too. No matter what you choose, grab your favourite bowl and slurp away!

And for more gluten-free and dairy-free recipes, grab your copy of From Scratch 2016.

Thai Noodle Bowl Soup

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Cook time: 

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Serves: 4 servings

For the Soup:
  • 1 Tbsp coconut oil
  • 1 Tbsp fresh grated ginger
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped into 1 inch pieces
  • 1 yellow bell pepper, chopped into 1 inch pieces
  • 2 cups spaghetti squash
  • 2 cups bone broth (or veggie stock)
  • 1 14 ounce can coconut milk
  • 1 Tbsp Thai Spice Mix (recipe follows)
For the Thai Spice Mix
  • 1 Tbsp black pepper
  • 1 Tbsp ground chillis
  • 2 Tbsp dried lemongrass
  • 2 Tbsp dried lime zest
  • 2 Tbsp garlic powder
  • 2 Tbsp dried ginger
  1. Put all spice mix ingredients into a spice grinder and grind into a fine powder.
  2. Preheat the oven to 425°F. Cut the spaghetti squash in half and place the halves cut-side down on a baking sheet lined with parchment. Roast for 35-45 minutes.
  3. When cooked and cool enough to handle, scrape out 2 cups of spaghetti squash with a fork and set aside.
  4. Heat coconut oil in a large pot over medium heat. When oil is melted, add in ginger and garlic and cook until fragrant, around 3-5 minutes.
  5. Add in coconut milk, bone broth, bell peppers, spaghetti squash and Thai spice mix. Bring to a boil, then lower the heat to a simmer for 15 minutes.


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