Coconut Chicken Sweet Potato Noodle Soup
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.94 out of 5 stars
(15)
Ingredients
4 servings
- 2 teaspoons coconut oil
- 3 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 1 bunch green onions, diced
- ¼ cup finely diced fresh basil
- 2 stalks lemongrass, tender white inner bulb only, finely minced
- 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
- ¼ teaspoon red cayenne pepper
- 1 (15-ounce) can full fat coconut milk
- 1 (32-ounce) container low sodium chicken broth
- 1 lb boneless skinless chicken thighs
- 1/2 teaspoon salt, plus more to taste
- 2 medium sweet potatoes, spiralized
- 1 red bell pepper, chopped
- To garnish: Cilantro, hot sauce and fresh lime juice
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Preparation
Step 1
Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion, basil and lemongrass. Saute for about 5 minute until the onions begin to turn translucent and slightly golden.
Step 2
Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.
Step 3
Add in coconut milk, chicken broth and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
Step 4
Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
Step 5
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
Step 6
Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes.
Step 7
Taste and adjust seasoning as needed. Serves 4. Garnish with cilantro, extra green onion, hot sauce and a squeeze of fresh lime juice.
Step 8
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