Curry Noodle Soup


Curry Noodle Soup

Carol Kicinski
Prep Time 10 mins
Cook Time 30 mins
Course lunch
Servings 5


  • 1 large sweet potato peeled and cut into ½-inch cubes
  • 1 7 ounce package 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
  • ¾ pound boneless skinless chicken thighs thinly sliced

For Serving

  • 1 1/2 avocados sliced
  • 1/2 lime cut into wedges


  • 3 chili peppers sliced thin


  • 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.
  • 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.
  • Serve the soup garnished with chilies, green onions, basil, and a lime wedge.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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