Servings: A gluten free recipe that serves 6.
1 large (about 1 pound) red skinned sweet potato, peeled and cut into ½-inch cubes
1 (7-ounce) package Explore Asian Organic Adzuki Bean Spaghetti
4 cups gluten free chicken stock
2 cans (full fat or light) coconut milk
2 tablespoons curry powder
2 teaspoons chili garlic sauce
¾ pound boneless skinless chicken thighs, thinly sliced
3 red chilies, thinly sliced
4 green onions, thinly sliced
Handful Thai or regular basil
1 lime, cut into 6 wedges
Bring a pot of salted water to a boil. Add the cut sweet potatoes and boil until tender, about 7 minutes. Remove the sweet potatoes with a sieve or slotted spoon, rinse with cold water and set aside.
Add the noodles to the boiling water and cook until al dente, 4 – 5 minutes. Drain and rinse.
In a soup pot, combine the chicken stock, coconut milk, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken and cook for 10 minutes. Add the sweet potatoes and noodles and heat through.
Serve the soup garnished with chilies, green onions, basil, and a lime wedge.
Sauce:1 cup of kale, tightly packed1 cup of cilantro, tightly packed¼ cup of slivered almonds, toasted1 garlic clove1 serrano chile1 tbsp lime juiceDash of salt¼ cup of parmesan, grated½ cup of olive oil1 knob ginger, sliced into shards olive oil2 carrots, sliced into ribbons ¼ cup of shredded coconut, toastedBlend first seven ingredients in [...]
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Ingredients 2/3 cup raw coconut water3 1/2 tablespoons naturally brewed soy sauce, or to taste2 teaspoons toasted sesame oil1 (8- to 8 1/2-ounce) package whole wheat lo mein noodles or spaghetti2 tablespoons grapeseed oil, divided4 cups small bite-size broccoli florets2 cups sliced baby bella mushrooms1 large red bell pepper, cut into matchstick-size strips1 tablespoon freshly grated [...]