This Turmeric Coconut Chicken Soup is a cozy and flavorful dish, perfect for a rainy day. It features a rich, spicy broth with chicken, sweet potato noodles, and a hint of peanut butter for an unexpectedly delicious depth.
Sauté 1/4 diced white onion, 3-4 chopped green onions, 1 tbsp crushed ginger, and 4 cloves of garlic in 1 tbsp coconut oil over medium heat. After 5 minutes, add 1 tbsp turmeric, 1/2 tsp cayenne pepper, 2 tsp curry powder, 2 tsp black pepper, and 2 tsp salt. Stir, then add 2 chicken breasts and chopped white mushrooms. Sear the chicken for 2 minutes each side then add 1 can coconut milk, 4 cups chicken stock, and juice from 2 limes. Bring to a boil then cover and let simmer for 30-40 minutes. Remove chicken, shred it then add back into the pot. Add in spiralized sweet potato "noodles" and 1 1/2 tbsp peanut butter. Adjust heat to medium and let it cook for about 10 minutes. Mix in a handful of cilantro and season according to your taste. Serve with cilantro and more lime. Optionally, serve on top of jasmine rice.
