Turmeric Coconut Chicken Soup

Servings 6 servings


  • 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


  1. Sauté the white onion, green onions, crushed ginger, and garlic in the coconut oil over medium heat. 

  2. After 5 minutes or so, stir in the curry powder, turmeric, cayenne pepper, black pepper, and salt.

  3. Add chicken breasts & chopped white mushrooms. Sear the chicken for 2 minutes each side then add coconut milk, chicken stock, and lime juice.

  4. Bring to a boil then cover and let simmer for 30-40 minutes. Remove chicken, shred it, then add back in the pot. 

  5. Add in spiralized sweet potato “noodles” and peanut butter (trust me). Adjust heat to medium and let it cook for about 10 minutes. 

  6. Mix in a handful of cilantro and season according to your taste. 

  7.  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.