Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Asian chicken Noodle Soup.

This recipe is perfect to make if you have some cooked leftover chicken to use up.  It is so quick to put together and it has to be one of my favourite soups of all time.

I use vermicelli rice noodles as they are naturally gluten free and can be picked up fairly cheaply in the supermarket Asian section.

asian chicken noodle soup

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Asian Chicken Noodle Soup then you might like to try one of my other light bites recipes:

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Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

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Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 4 Best Season: Spring

Ingredients

Instructions

  1. Place the olive oil in large saucepan over a medium heat

  2. Add in the curry powder, garam masala, chilli flakes, turmeric and garlic

  3. Cook for a couple of minutes

  4. Stir in the onion and pepper and sauté for 5 minutes

  5. Pop in the chicken, lime juice, coconut milk and chicken stock

  6. Bring to the boil

  7. Add the noodles and simmer for 3 minutes

  8. Season to taste

  9. Divide between four bowls and serve

Keywords: gluten free noodle soup
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