In some households, chicken noodle soup is a staple during the colder months. Although it can be considered a great go-to option, it can surely get a little boring at times. If you’re looking to fancy up the contents of your bowl, opt for this coconut-curry version with sweet potato and bean-based noodles.
1 pkg. Explore Cuisine Organic Adzuki Bean Spaghetti
1 large (about 1 lb.) Japanese sweet potato, peeled & cut into 1/2-in. cubes
3/4-lb. boneless skinless chicken thighs, thinly sliced
4 cups gluten-free chicken stock
3 red chilies, thinly sliced
4 green onions, thinly sliced
2 cans coconut milk
2 Tbsp. curry powder
2 tsp. chili garlic sauce
1 lime, cut into 6 wedges
Handful Thai basil
- In pot, bring salted water to boil. Add sweet potatoes and boil until tender, about 7 minutes. Remove sweet potatoes with a sieve or slotted spoon, rinse with cold water and set aside.
- Add noodles to boiling water and cook until al dente, 4-5 minutes. Drain and rinse.
- In soup pot, combine chicken stock, coconut milk, curry powder and chili garlic sauce. Bring to boil, reduce heat and simmer. Add sliced chicken and cook for 10 minutes. Add sweet potatoes and noodles and heat through.
- To serve, ladle into bowls and garnish with chilies, green onions, basil and a lime wedge.