Gluten Free Curry Noodle Soup Recipe

Ingredients

• 1 large (about 1 pound red skinned sweet potato, peeled and cut into 1/2-inch cubes)
• 1 (7 ounce) package Explore Cuisine Organic Adzuki Bean Spaghetti
• 2 cans coconut milk (full fat or light )
• 4 cups gluten free chicken stock
• 2 tablespoons curry powder
• 2 teaspoons chili garlic sauce
• 3/4 pound boneless skinless chicken thighs (thinly sliced)
• 3 red chilies (thinly sliced)
• 4 green onions (thinly sliced)
• Handful Thai or regular basil
• 1 lime (cut into 6 wedges)

Instructions

1. 1

   Bring a pot of salted water to a boil. Add the cut sweet potatoes and boil until tender, about 7 minutes. Remove the sweet potatoes with a sieve or slotted spoon, rinse with cold water and set aside.

2. 2

   Add the noodles to the boiling water and cook until al dente, 4 – 5 minutes. Drain and rinse.

3. 3

   Then, in a soup pot, combine the coconut milk, chicken stock, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken and cook for 10 minutes. Add the sweet potatoes and noodles and heat through.

4. 4

   Serve the soup garnished with chilies, green onions, basil, and a lime wedge.