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Gluten Free Curry Noodle Soup Recipe

Posted by Carol Kicinski, author of Simple Gluten Free on

Servings: A gluten free recipe that serves 6.


1 large (about 1 pound) red skinned sweet potato, peeled and cut into ½-inch cubes

1 (7-ounce) package Explore Asian Organic Adzuki Bean Spaghetti

4 cups gluten free chicken stock

2 cans (full fat or light) coconut milk

2 tablespoons curry powder

2 teaspoons chili garlic sauce

¾ 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


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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