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Thai Chicken Sweet-Potato-Noodle Bowls

Kosher Food Adventure in the south!

Keeping Kosher in the south is a bit challenging, especially if your in a city where the Jewish population is not a large as New York, however it can be done and also be TASTY!

I am taking this dish from Whole30 Fast & Easy by Melissa Hartwig!

Creamy Cashew-Coconut Cream

1 cup raw unsold cashews

3/4 cup coconut milk (1- 13.5 oz can)

1/8 teaspoon salt

Sweet Potato Noodles and Chicken

6 cups chicken or Veggie Broth

1/4 teaspoon salt

1 (10oz) package sweet potato spirals

1 medium red bell pepper- seeded and cut into bite size

3 cups shredded cooked chicken

1 cup chopped fresh basil.

Make the Cashew Coconut Cream- Rinse the cashews and drain.Place in a bowl and add enough water to cover 1 inch, cover and let stand for 4 hours to overnight.

(Speed this process up, add hot water for 1-2 hours). Drain and rinse unwrap cold water. Place cashews, coconut milk and salt in a high speed blender. I love my Vitamix but any high power will do. Cover and been til smooth. Add cold water, 1 tablespoon at a time, to reach drizzling consistency.

Make the Sweet Potato Noodles and Chicken in a large saucepan, bring the and salt to a boil. Add sweet potato and bell pepper and simmer for 3 minutes. Remove form heat an stir in chicken. Let stand until heated through, about 2 minutes.

Divide herbs into bowls, ladle soup over herbs. Drizzle each with about 1 tablespoon of Cashew-Coconut Cream.

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