Tomato Coconut Soup with Sweet Potato Noodles. Holy YUM.
So, I couldn’t really decide what to call this soup. It kind of has that tom yum or hot and sour soup vibe but without the spice. It is also kind of like a ramen wannabe because there are lots of fresh veg and egg packed on top. However, the broth is a tomato and coconut base with lime juice and coconut aminos giving it a unique, zingy flavour. And despite all of the things you can compare it to, the one thing I know is that it is delicious my friends. So yes, call it what you want, I will just stick to delicious.
Are you ready to give it a go?
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Reasons why this recipe makes a great meal:
- It’s easy
- It uses Whole30 pantry staples(broth, coconut milk, diced tomatoes, coconut aminos)
- It’s totally customizable! You want soft boiled eggs on top? (trust me. you do) add em! You want fresh cilantro? Add em! Don’t like mushrooms (whyyyy?) take em away!
- Whole 30 compliant. woot! (also Paleo and can even be made vegan by removing the boiled egg)
- It is De-lish-us
- Enough said.
So. Let’s talk spiralized sweet potatoes. Do you eat them? Do you own a spirilizer (US/CAN)? Gosh it’s such a fun piece of kitchen equipment. I LOVE MINE. Sweet potato noddles can be baked, steamed, fried, sauteed. In this recipe they are cooked in the broth and are perfect. Be wary though, if you cook them too long they will start to fall aprt and well, not be so noodle-y and fun. All is not lost if this happens, as it still tastes great. I find on the second day, reheating the soup, the noodles are all shorter. You can add fresh noodles on the second day to remedy this if you want.
Looking for more soup recipes? Try these:
Thai Coconut Cauliflower Soup (paleo, vegan, whole30)
Green Butternut Squash Soup(paleo, vegan, whole30)
Chilled Green Blender Soup(paleo, vegan, whole30)
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Tomato Coconut Soup with Sweet Potato Noodles
An easy and delicious Whole 30 compliant soup with a tomato and coconut base, sweet potato noodles and mushrooms, cilantro and soft boiled egg.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main course
- Method: Stovetop
- Cuisine: paleo, whole30
1 tbsp ghee or other high heat cooking oil
1 medium onion, diced
2 cloves of garlic, minced
1 inch of ginger, peeled and slivered
1/2 tsp ground corainder
1 28 oz can of organic diced tomatoes
1 L broth of choice
1 tbsp lime juice
1/2 tsp salt, plus more to taste
1/2 a fat sweet potato, spiralized
cayenne pepper to taste
soft boiled eggs*see notes
sautéed mushrooms**see notes
sliced red peppers
In a large pot melt you ghee over medium heat. Add the chopped onions and cook until slightly tender. Add the garlic, ginger and ground coriander and cook another 2 minutes. Add the tomatoes, coconut milk, broth, lime juice, coconut aminos and salt and bring to a simmer. Turn the heat down and add the sweet potato noodles and cook for about 15 minutes, covered, until the noodles are slightly tender.
Meanwhile, prepare any additions you want to make to the soup like soft boiled eggs, chopped red peppers or sautéed mushrooms. Once the noodles are cooked add the soup to each bowl and serve with a sliced soft boiled egg, mushrooms, fresh cilantro, sliced red peppers and lime slices.
*To make soft boiled eggs I add my eggs to gently simmering water for 7-71/2 minutes depending on the size of the egg. Keep in mind that once the eggs are placed in the soup they will continue to cook
**For my mushrooms I like to sauté about 3-4 cups of sliced shiitake mushrooms with 1 tsp toasted sesame oil and 1 tsp coconut aminos
***If you want this to have more of a hot and sour feel add your favourite Whole 30 compliant hot sauce!
****Alternatively, you can add the other vegetables with the sweet potato noodles and cook them that way instead of using them as toppings.
Keywords: soup, paleo, whole30, tomato, coconut, sweet potato, noodles