Name: Curry "Noodle" Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 large sweet potato (, peeled and cut into ½-inch cubes); 200 g gluten free spaghetti; 2 cans coconut milk (full fat or light ); 940 ml gluten free chicken stock; 2 tablespoons curry powder; 2 teaspoons chilli garlic sauce; 340 g boneless skinless chicken thighs (thinly sliced); 3 red chillies (thinly sliced); 4 spring onions (thinly sliced); Handful of basil; 1 lime (cut into 6 wedges)

Curry "Noodle" Soup

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 people

Indian

What you'll need

1 large sweet potato , peeled and cut into ½-inch cubes
200 g gluten free spaghetti
2 cans coconut milk full fat or light
940 ml gluten free chicken stock
2 tablespoons curry powder
2 teaspoons chilli garlic sauce
340 g boneless skinless chicken thighs thinly sliced
3 red chillies thinly sliced
4 spring onions thinly sliced
Handful of basil
1 lime cut into 6 wedges

Method:

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.
Add the spaghetti to the boiling water and cook until al dente, 4 – 5 minutes. Drain and rinse.
Then, in a soup pot, combine the coconut milk, chicken stock, curry powder, and chilli garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken and cook for 10 minutes. Add the sweet potatoes and spaghetti and heat through.
Serve the soup garnished with chillies, spring onions, basil, and a lime wedge.

Nutrition

N/A

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