2 teaspoons coconut oil
3 cloves garlic, minced
1 tablespoon fresh minced ginger
1 bunch green onions, diced
¼ cup finely diced fresh basil
2 stalks lemongrass, tender white inner bulb only, finely minced
1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
¼ teaspoon red cayenne pepper
1 (15-ounce) can full fat coconut milk
1 (32-ounce) container low sodium chicken broth
1 lb boneless skinless chicken thighs
1 red bell pepper, chopped
To garnish: Cilantro, hot sauce and fresh lime juice
2 medium sweet potatoes, spiralized


1.Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion, basil and lemongrass. Saute for about 5 minute until the onions begin to turn translucent and slightly golden.
2.Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.
3.Add in coconut milk, chicken broth and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
4.Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
5.Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
6.Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes.
7.Taste and adjust seasoning as needed. Serves 4. Garnish with cilantro, extra green onion, hot sauce and a squeeze of fresh lime juice.

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