Spicy Sweet Potato “Noodle” Soup

Spicy Sweet Potato “Noodle” Soup is sweet, spicy, and paleo friendly! A healthy twist on warm and comforting chicken curry noodle soup.

Oh, hi. My nose is running and my mouth is on fire and I’m a happy, happy girl.  Is there anything better than a curry noodle soup? How about a sweet and spicy noodle soup?  What about a PALEO and HEALTHY noodle soup?  Oh yeah.  Now we’re talking.

I’ve been wanting to try sweet potato noodles for a while now.  I’m definitely dabbled in the beginner-level veggie noodles like spaghetti squash and zoodles, but had yet to tackle the daunting sweet potato noodle, (swoodles?????).

Was it so daunting, though?  Not so much.  They are easily spiralized with a spiralizer, (or if you don’t have one, you can cut them into long, thin 1/8″ thick noodles with a knife).

So here I was in my neighborhood Publix shopping for sweet potatoes to turn into noodles, and what do I find?????

PRE-MADE SWEET POTATO NOODLES BABY.

You better believe I bought them.

So I’m TECHNICALLY still a swoodle-making virgin, but I’m not even mad.

So anyways, this sweet and spicy noodle soup combo was really hitting the spot tonight.  Not summer food, you say?  I say this gluten free noodle substitute is the DEFINITION of skinny summer food, (plus, spicy food increases your metabolism!).  And perfect for easy summer work lunches because they crank that A/C up, you know what I’m sayin’?

Spicy Sweet Potato "Noodle" Soup

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Spicy Sweet Potato "Noodle" Soup is sweet, spicy, and paleo friendly! A healthy twist on warm and comforting chicken curry noodle soup.

Author: Ally

Serves: 2 servings

Ingredients

• 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

Instructions

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 jalapeño. 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.

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