Shed The Winter Weight With Healthy Soup

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Gluten-Free Curry Noodle SoupDid you know that the average woman gains between five to seven pounds during the winter months? Yikes! That’s kind of 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, and we tend to eat heavier foods. The problem is that the weight that creeps up on us in the winter does not magically go away when the weather warms.

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 Curry Noodle Soup has all these tricks. And another one—instead of using gluten-free pasta for the noodles, I use pasta made from beans. It’s higher in protein and fiber than most pastas, plus it’s filling.

Don’t be a sad statistic this winter! Eat more soup and gain fewer, or better yet, no extra pounds.

Gluten-Free Curry Noodle Soup

Serves 6

1 large (about 1 pound) red skinned sweet potato, peeled and cut into ½-inch cubes
1 (7-ounce) package gluten-free bean pasta (try Explore Cuisine Adzuki Bean Spaghetti)
4 cups gluten-free chicken stock
2 cans (full fat or light) coconut milk
2 Tbsp curry powder
2 tsp chili garlic sauce
¾ pound boneless skinless chicken thighs, thinly sliced
3 red chilies, thinly sliced
4 green onions, thinly sliced
Handful fresh 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 to 5 minutes. Drain and rinse.
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.

Serve the soup garnished with chilies, green onions, basil, and a lime wedge.

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