Step 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.

Step 2

Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.

Step 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.

Step 4

Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.

Step 5

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.

Step 6

Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes.

Step 7

Taste and adjust seasoning as needed. Serves Garnish with cilantro, extra green onion, hot sauce and a squeeze of fresh lime juice.