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Gluten-Free-Curry-Noodle-Soup1

 

What you need:

1 large (about 1 lb) red skinned sweet potato, peeled and cut into ½-inch cubes
1 (7 oz) pack  spaghetti or noodles
4 cups gluten free chicken stock
2 tins (full fat or light) coconut milk
2 tbsp curry powder
2 tsps chili garlic sauce
¾ lb 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

What you do:

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

In a soup pot, combine the chicken stock, coconut milk, 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.

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

 

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