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.
Welcome to March! I’ve got another incredible soup recipe coming in HOT for your kitchen. Here in Chicago I’ve learned to expect winter to last through April, which is why I load up on nourishing, soul soothing soups all season long.
Let’s get into this bowl of love I took the global flavors from my absolute fav curry recipe, combined them with the heart and soul of my best ever chicken soup, and this baby was quite literally born. Oh and because who doesn’t love noodles, say hello to sweet potato noodle soup.
The last time I made something spiralized with sweet potatoes, you guys fell in love, so say hello to my latest and greatest sweet potato noodle recipe.
I’ve said it once and I’ll say it again: this AIN’T no Campbell’s. It’s elevated, creamy, flavorful and everything you’ve ever wanted in a healthy paleo/whole 30 friendly soup. Personally I follow neither of those diets, but providing options for you is what I do best.
Most of all, I love how nourishing this soup is and the wholesome ingredients involved: healthy fats, complex carbs, lean protein.
SO MEET YOUR NEW BFF: COCONUT CHICKEN SWEET POTATO NOODLE SOUP!
Time to chat ingredients:
Garlic and ginger: these anti-inflammatory powerhouses are a must for me, especially during cold & flu season. The fresh ginger is also great for digestion so you can bet this soup feels as good as it tastes.
Coconut milk: besides the delicious flavors and healthy fats coconut milk adds to this recipe, it also packs a anti-bacterial and anti-viral punch. Basically it’ll make you feel like the superhero you are.
Lemongrass: I’m. Obsessed. With. Lemongrass. Seriously I use my lemongrass-scented essential oils in my diffuser while cooking up cozy dishes with a fresh stalk. Besides adding an incredible aroma and flavor to this recipe, lemongrass is immunity-boosting and great for digestion. Now how do I plant this on my porch?? SOMEONE TELL ME.
Sweet potato: these babies pack plenty of vitamin A & C, and a great source of fiber to keep you feeling full and satisfied. Plus the sweet potato noodles soak up all of the delicious flavors in the soup without getting too soft. Best noodles ever!
Cheers to March and cheers to sharing a warm bowl with someone you love! Feel free to lady-and-the-tramp those sweet potato noodles… I won’t judge. xo!
- Serves: 4 servings
- Serving size: 1/4 of recipe
- Calories: 388
- Fat: 26.3g
- Carbohydrates: 20.7g
- Sugar: 7.1g
- Fiber: 2.8g
- Protein: 21.7g
- 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
- 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.
- 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.
- 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.
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment and rate the recipe below! Thank you! xo.
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