Coconut Chicken Sweet Potato Noodle Soup
Prep time
Cook time
Total time
Coconut Chicken Sweet Potato Noodle Soup with creamy coconut flavor and fun spiralized sweet potato noodles! A delicious, global twist on your favorite chicken noodle soup made into a healthy paleo version.
Recipe type: Dinner, Paleo, Gluten Free
Serves: 4 servings
  • 2 teaspoons coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 1 bunch green onions, diced
  • 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 pound boneless skinless chicken thighs
  • Optional: 1-2 tablespoons peanut butter or cashew butter, for a delicious umami flavor
  • 1/2 teaspoon salt, plus more to taste
  • 2 medium sweet potatoes, spiralized
  • 1 red bell pepper, chopped
  • ¼ cup finely diced fresh basil
  • To garnish: Cilantro, hot sauce and fresh lime juice
  1. Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion and lemongrass. Saute for 3-5 minutes. Next add in turmeric and cayenne pepper; stir and cook for 30 more seconds to release flavors.
  2. Add in coconut milk, chicken broth, chicken thighs, and nut butter (if you'd like). 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. Reduce heat to medium low and simmer uncovered for 20 minutes or until chicken is fully cooked.
  3. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in sweet potato noodles and diced red bell pepper. Simmer for a few more minutes. Then sprinkle with diced fresh basil. Taste and adjust seasoning as needed. Serves 4. Garnish with extra basil, cilantro, extra green onion and a squeeze of fresh lime juice.
To make vegetarian or vegan: Use vegetarian broth and sub 1 can of chickpeas for chicken.
Nutrition Information
Serving size: 1/4 of recipe Calories: 388 Fat: 26.3g Carbohydrates: 20.7g Sugar: 7.1g Fiber: 2.8g Protein: 21.7g
Recipe by Ambitious Kitchen at