Serves 4
This colorful dish has very clean, fresh flavors—just sweet pepper, sweet potato noodles, and chicken in chicken broth with a generous helping of herbs. For the most interesting taste, use a blend of basil and mint.
Prep: 10 minutes
Stand: 4 hours
Cook: 10 minutes
Total: 4 hours, 20 minutes
MAKE THE CASHEW-COCONUT CREAM: Rinse the cashews and drain. Place in a bowl and add enough water to cover by 1 inch. Cover the bowl and let stand for 4 hours or up to overnight. Drain the cashews and rinse under cold water. Place the cashews, coconut milk, and salt in a high-speed blender. Cover and blend until 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 broth and salt to a boil. Add the sweet potato, bell pepper, and jalapeño and simmer for 3 minutes. Remove from the heat and stir in the chicken. Let stand until heated through, 2 minutes.
Divide the herbs among four bowls. Ladle the soup over the herbs. Drizzle each with about 1 tablespoon of the Cashew-Coconut Cream.
TIPS Canned coconut milk separates in the can with the cream rising to the top. Be sure to whisk the coconut milk well before measuring.
This is a great way to use up leftover roasted, grilled, or steamed skinless, boneless chicken breast.
The Cashew-Coconut Cream can be made up to 1 week ahead. Cover and store in an airtight container in the refrigerator. Cashew cream makes a delicious vegan substitute for cream and sour cream. Makes about 2 cups.