Ingredients

The following ingredients have 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

Instruction

  • 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. 
  • Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.
  • 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. 
  • Reduce heat to medium low and simmer uncovered for 20-30 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 bell pepper. Simmer for a few more minutes. 
  • Taste and adjust seasoning as needed. Serves 4. Garnish with cilantro, extra green onion, hot sauce and a squeeze of fresh lime juice.