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Place the eggs in a pan of water for 8-9 minutes until eggs are hard boiled, once done peel off the shells and set aside.
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While eggs are boiling, grill or fry the gammon until nice and tender.
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Once the gammon is cooked, place the curry paste, tamari sauce and stock in a pan, add the rice noodles and bean sprouts and allow the soup to simmer for 2-3 mins until the noodles and bean sprouts are tender, about a minute before removing from the hob, add in the spring onions and gammon.
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Split into 4 bowls, cut the boiled eggs in half and place one on top of each bowl.
Gluten Free Gammon Noodle Soup
Back to all recipes.Soup is great in cold weather, it's so versatile, you can just do so much with them. This one has an almost oriental twist with lovely meaty chunks of gammon, it is almost like a ramen style dish with it's hard boiled egg and noodles. A yummy soup that is filled with flavours and is sure to keep you full.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 10 Mins
- This recipe makes 4 servings
This recipe contains:
- Egg
- Fish
- Soya
Ingredients
4 large eggs
250g gammon
15g thai red curry paste (we uses Blue Dragon)
2tsp tamari sauce
2 cubes chicken stock made up with 1.2 litre boiling water
250g rice noodles (either vermicelli or thick)
150g bean sprouts
3 or 4 spring onions, sliced
Method
Nutritional Information (Per serving)
Cals
Calories
464
Carbs
58g
Fibre
1g
Fat
16g
Sugar
2g
Protein
22g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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