Chicken Curry Soup with Sweet Potato Noodles

This delicious spiralized sweet potato noodle soup is a new favorite soup season recipe of mine that turned out too good not to share. Whether you buy spiralized noodles or make them yourself, this gluten-free, paleo, and Whole30-friendly recipe is packed with protein, veggies, and antioxidants. Pregnant and postpartum mamas, try it with bone broth for added benefits. Creamy, rich, and delicious—your whole family will love it!
chicken curry soup with spiral sweet potato noodles. Recipe by Anna, fertility dietitian



  • 1 Tbsp coconut oil
  • 1 lb organic, pastured, boneless, skinless chicken thighs
  • 1 large yellow onion
  • 6 garlic cloves, minced
  • ~2” fresh ginger, peeled and minced
  • 1 Tbsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 Tbsp peanut or almond butter 
  • 1 (15 oz) can coconut milk 
  • 4 cups chicken bone broth
  • 1 red pepper 
  • 2 spiralized sweet potatoes

    Garnish: Fresh green onion + fresh basil or cilantro, lime juice and hot sauce


  • Heat coconut oil in a large soup pot over medium-high heat. Toss in garlic and ginger. Sauté for ~3-5 minutes until softened. Next turn off heat, then stir in turmeric, cumin, cinnamon, paprika and salt.
  • Add in coconut milk, almond or peanut butter, broth and chicken thighs. Stir well then bring to a boil. Make sure chicken thighs are covered by liquid. Turn down to medium low and simmer uncovered for ~30 minutes or until chicken is fully cooked.
  • Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
  • Add shredded chicken back to pot then stir in sweet potato noodles and diced red bell pepper. Simmer for about 5-10 more minutes, until noodles are soft, but still al-dente. Taste and adjust seasoning as needed.
  • Serve with fresh green onion, basil or cilantro, a spritz of lime juice and hot sauce to taste.

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