This incredible recipe is thanks to the amazing Beauty Chef! It will serve you and 4 beautiful friends, trust me if you serve this up they will be uber impressed!!

Otherwise whipit up and leave the leftovers for tomorrows dinner or lunch – winner winner chicken dinner. I love cooking once and eating twice.

As soon as you start cooking this, the aroma itself will make your mouth salivate. It is honestly so damn super delish.

Coconut is rich in lauric acid, which is anti-fungal, anti-inflammatory, and brilliant for gut-health.

I was a little nervous using sweet potato noodles, as I have only ever had zucchini noodles… let me tell you… these will be a staple moving forward! Super easy, super delish and far more nutrient dense than rice or noodles.

However, it will also pair beautifully with rice and noodles. Have a go and see what you prefer.

INGREDIENTS (*CHOOSE ORGANIC WHEN POSSIBLE)

• 2 x 400ml canned Coconut Milk
• 4 Kaffir Lime leaves
• 1 cup Chicken Bone Broth
• 2 Chicken Breasts Diced
• 2 tbsp Fish Sauce
• 2 tbsp Lime Juice (fresh is best)
• 1 tbsp Honey/ Rice Malt Syrup
• 8 large shelled and deveined Prawns (tails still on)
•  1 cup Bean Sprouts
• 2 handful Coriander leaves
• 2 large handful Mint
• 1 Lime cut into wedges

Spice Paste

• 2 tbsp Coconut Oil melted)
• 2 tbsp Garlic oil
• 2 stalk Lemon Grass – white part only
• ¼ cup Macadamia nuts
• 3 long red Chillies (finely chopped)
• 2 Coriander with roots (finely chopped)
• 2cm Ginger knob (coarsely chopped/grated)
• 1 tsp Turmeric (ground)

Sweet Potato Zoodles

1 Sweet Potato

Method

Heat a large saucepan over low-medium heat. Fry the ginger and garlic oil for 2 minutes, or until softened and fragrant.

Add the coconut milk and kaffir lime leaves and bring to the boil. Decrease the heat and gently simmer for 10mins.

Pour into the broth/stock and bring to the boil. Decrease the heat and gently simmer for 10 minutes.

Meanwhile prepare the sweet potato noodles by using a spiralizer or cut into very thin noodle like strips.

Add the chicken, fish sauce and lime juice and honey to broth, stir and combine. Gently simmer for 5 minutes, until the chicken is almost cooked.

Add prawns and cook for further 3-5mins.

To serve divide the noodles between 4 bowls with bean sprouts. Ladle the broth over the top, distributing the chicken and prawns evenly.

Garnish with mint and coriander. Serve with lime wedges.

THE SMELL IN DIVINE!

I would make these everyday if I could just to smell that incredible flavour!  Enjoy x