Chicken Curry Soup with Sweet Potato Noodles
It’s soup season!
This recipe is a new one for me, but turned out too good not to share.
Before diving in, a quick note about spiralized* sweet potato noodles. You can buy sweet potato (or sub squash noodles) at most grocery stores these days, but they’re also pretty simple to make. My confession is that I was gifted a serious spiralizer* as a wedding gift, and it’s only come out of the box once. Then I stumbled upon a much smaller, handheld spiralizer and it changed everything. No more digging out another appliance and only one thing to clean. My spiralizing game is back on.
For you pregnant and postpartum mamas, we highly recommend making this soup with bone broth.
Bone broth is packed with minerals and collagen protein, which, among many other benefits, improves the elasticity of your tissues for your uterus to expand and then for your tummy tighten postpartum. Read all about Why Collage is Worth the Hype.
You were made for this!
PS This soup is gluten free, paleo, Whole30, protein, veggie and antioxidant packed, but most importantly, its creamy, rich and delicious. Your whole family, even the kids, will love it.
*If you’re new to spiralizing, check out Inspiralized. It’s basically a way to make noodles out of vegetables - anything from sweet potatoes to zucchini to carrots. It’s great for making vegetables more fun for kiddos.
Chicken Curry Soup with Spiralized Sweet Potato Noodles
1 Tbsp coconut oil
1 lb organic, pastured, boneless, skinless chicken thighs
1 large yellow onion
6 garlic cloves, minced
~2” fresh ginger, peeled and minced
1 Tbsp ground turmeric
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp salt
1 Tbsp peanut or almond butter
1 (15 oz) can coconut milk
4 cups chicken bone broth
1 red pepper
2 spiralized sweet potatoes
Garnish: Fresh green onion + fresh basil or cilantro, lime juice and hot sauce
Heat coconut oil in a large soup pot over medium-high heat. Toss in garlic and ginger. Sauté for ~3-5 minutes until softened. Next turn off heat, then stir in turmeric, cumin, cinnamon, paprika and salt.
Add in coconut milk, almond or peanut butter, broth and chicken thighs. Stir well then bring to a boil. Make sure chicken thighs are covered by liquid. Turn down to medium low and simmer uncovered for ~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 shredded chicken back to pot then stir in sweet potato noodles and diced red bell pepper. Simmer for about 5-10 more minutes, until noodles are soft, but still al-dente. Taste and adjust seasoning as needed.
Serve with fresh green onion, basil or cilantro, a spritz of lime juice and hot sauce to taste.