Christmas lights + rain + cozy pajamas + TURMERIC COCONUT CHICKEN SOUP 🍜 I’m in heaven. I was craving these exact flavors and this turned out better than I ever imagined! Please do yourself a favor and make a big old pot of this you won’t regret it!
Turmeric Coconut Chicken Soup
Ingredients
- 2 chicken breasts
- 4 cups chicken stock
- 1 can coconut milk
- 2 cups sweet potato spirals
- 1 cup chopped white mushrooms
- 2 limes
- 1/4 white onion diced
- 3-4 chopped green onions
- 1 1/2 tbsp peanut butter
- 1 tbsp crushed ginger
- 4 cloves crushed garlic
- 2 tsp curry powder
- 1/2 tsp cayenne pepper
- 2 tsp salt & pepper
- 1 tbsp turmeric
- 1 tbsp coconut oil
- sriracha or chili paste
- fresh cilantro
Instructions
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Sauté the white onion, green onions, crushed ginger, and garlic in the coconut oil over medium heat.
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After 5 minutes or so, stir in the curry powder, turmeric, cayenne pepper, black pepper, and salt.
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Add chicken breasts & chopped white mushrooms. Sear the chicken for 2 minutes each side then add coconut milk, chicken stock, and lime juice.
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Bring to a boil then cover and let simmer for 30-40 minutes. Remove chicken, shred it, then add back in the pot.
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Add in spiralized sweet potato “noodles” and peanut butter (trust me). Adjust heat to medium and let it cook for about 10 minutes.
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Mix in a handful of cilantro and season according to your taste.
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I added some sriracha for spice! Serve with cilantro and more lime! Mitch served his on top of some jasmine rice for a heartier meal.
Recipe Notes
Use sambal for Whole30.
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