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Asian Chicken Noodle Soup With Sweet Potatoes

Keep it mellow or spice it up! Either way this nourishing soup will be a family favorite!

Course Soup
Cuisine Asian, Thai
Keyword gluten free, noodlesoup, pho, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 2  tablespoons  coconut oil or olive oil
  • 1 small yellow or white onion, peeled and chopped
  • 1 sweet small potato, peeled and diced 1/2 inch
  • 32  ounces chicken broth
  • 15 oz can coconut milk
  • 1-2 Tablespoons  fish sauce
  • 1-2 Tablespoons   sambal oelek (Thai chili paste)
  • 6 ounces Pad Thai noodles or any long noodle you wish (Pad Thai Noodles come in 6 oz or 8 oz bags. If using an 8oz bag you'll use about 3/4 of the noodles)
  • 1 rotisserie chicken breast, sliced (if you would like to make your own chicken breast buy one boneless skinless breast and slice 1/4" thick)
  • juice of one lime


  1. Peel and dice sweet potato, peel and chop onion

  2. Heat a medium sized stock pot on med/high heat for 60 seconds. Add oil and heat until hot but not smoking. Add onions and sweet potatoes. Lower heat to medium and cook for 15 minutes, stirring frequently

  3. While onions and sweet potatoes cook, slice rotisserie chicken (or if cooking your own chicken breast: saute slices in olive oil for a few minutes on each side until cooked through.)

  4. When onions are caramelized and sweet potatoes are cooked through and edges browned, use a spatula to remove from pan. Set aside

  5. Add broth, coconut milk, 1 tablespoon fish sauce and 1 tablespoon sambal oelek to pot and whisk well. Bring to a boil

  6. Add noodles and cook one minute less than cooking time indicates, turn off heat (most pad Thai noodles take about five minutes)

  7. Add sweet potatoes and onions back into pot, add rotisserie chicken and lime juice, stir well. Now taste. If you feel the soup needs more heat or salt, add up to another tablespoon fish sauce and/or sambal oelek. Stir and serve!