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



  1. Heat the olive oil in a large saucepan and add the onion, garlic and chicken, stir fry for 5 minutes
  2. Add the turmeric, chilli powder and curry powder
  3. In a jug combine the coconut cream with the chicken stock and stir until mixed, pour over the chicken
  4. Add the lemon juice, peanut butter and rice noodles
  5. Cover the pan and simmer for 20 minutes
  6. Season to taste with salt and pepper
Keywords: gluten free soup recipes, gluten free lunch ideas
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