Spicy Sweet Potato "Noodle" Soup
Prep time
Cook time
Total time
Spicy Sweet Potato "Noodle" Soup is sweet, spicy, and paleo friendly! A healthy twist on warm and comforting chicken curry noodle soup.
Serves: 2 servings
  • 1 Tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 jalapeno, thinly sliced
  • 2 Tbsp red curry paste
  • 14 oz. can light coconut milk
  • Dash of cinnamon
  • Salt & pepper
  • Zest of 1 lime
  • 8-10 oz. boneless, skinless chicken breast
  • 1 large sweet potato, spiralized or cut into long, thin ⅛" thick "noodles"
  • 1 Tbsp honey
  • Cilantro for topping
  1. Heat a medium-sized soup pot over medium heat and add a Tbsp of extra virgin olive oil.
  2. When the oil is hot, add the garlic, ginger, and jalapeƱo. Stir and cook for no more than 30 seconds before adding the red curry paste.
  3. Stir and cook 30 more seconds, and then add the can of coconut milk. Go to the sink and refill the can with 14 oz water and add that to the pot. Stir.
  4. Season soup with a dash of cinnamon, salt and pepper. Zest a lime over the pot and stir.
  5. Increase the heat to high until the soup begins to boil. Once it reaches a boil, lower the heat to medium-low.
  6. Add the whole chicken breast so that it's completely covered by the liquid. Cover the pot and let simmer for 20 minutes, (you're essentially poaching the chicken breast).
  7. When the chicken is cooked through, remove the chicken on to a cutting board and shred with two forks into bite-sized pieces. Return the chicken to the soup.
  8. Add the sweet potato "noodles" and honey, stir, and let simmer on medium-low heat for 5 minutes until the sweet potato "noodles" are soft.
  9. Serve the soup with fresh cilantro as a garnish.
Recipe by Ally's Cooking at http://allyscooking.com/2017/07/07/sweet-potato-noodle-soup/