Gluten Free Curry Noodle Soup Recipe

• 1 pound sweet potato peeled and cut into 1/2-inch cubes
• 8 ounces spaghetti Explore Cuisine Organic Adzuki Bean
• 4 cups gluten-free chicken stock
• light coconut milk or 2 cans, full fat
• 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
• basil Handful Thai or regular
• 1 lime cut into 6 wedges

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. Add the noodles to the boiling water and cook until al dente, 4 - 5 minutes. Drain and rinse.
3. 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.
4. Serve the soup garnished with chilies, green onions, basil, and a lime wedge.

sweet potato, cuisine, chicken, light coconut milk, curry powder, garlic sauce, chicken, red chilies, green onions, basil handful, lime

Taken from www.yummly.com/recipe/GLUTEN-FREE-CURRY-NOODLE-SOUP-RECIPE-1842124 (may not work)