Gluten Free Curry Noodle Soup Recipe
Did you know that the average woman gains between 5 to 7 pounds during the winter months? Yikes! That’s kinda depressing if you ask me.
There are a number of reasons for this weight gain; we spend more time being sedentary in the cold weather, most people feel hungrier during cold weather months, we tend to eat heavier foods, and my own personal thought – we tend to wear heavier clothes, so who cares?
The problem is that the weight that creeps up on us in the winter does not magically go away when the weather warms.
Of course you don’t need to fall into this winter weight gain category. Make sure you get in your exercise – even if you are snowed in, you can find great workout videos on YouTube or other places online. You can also learn to embrace winter sports such as skiing, snowshoeing, ice skating, and such. And of course, there is the gym. Brave the cold, go to the gym, and warm up!
One thing I do to keep the pounds from creeping up is to eat lighter at night during the winter months. Even though I am one of those people who tend to feel hungrier during those cold, dark nights, I have learned how to trick my body into thinking it is full and satisfied.
Soup is my best trick! Piping hot soup takes a while to eat. It takes about 20 minutes from the time you start eating for your brain to send signals to your tummy that it is full. So it stands to reason that if you eat slowly you will eat less and really hot soup is my answer.
My other trick is to incorporate spices into the food – hot peppers and such rev up your metabolism and who doesn’t want that?
Finally my biggest trick is flavor – lots and lots of flavor! If food is delicious you feel more satisfied even if you are eating less of it.
This Gluten Free Curry Noodle Soup Recipe has all these tricks. And another one – instead of using gluten free pasta for the noodles, I use Organic Adzuki Bean Spaghetti noodles from Explore Cuisine. Made from beans, they are higher in protein and fiber than most pastas, are grain-free, and filling.
Don’t be a sad statistic this winter! Eat more soup and gain fewer (or better yet, no) extra pounds.
- 1 large about 1 pound red skinned sweet potato, peeled and cut into ½-inch cubes
- 1 (7 ounce) package Explore Cuisine Organic 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
- 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.
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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