 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Light coconut milk gives this soup a rich flavor, and the sweet potato and chicken make it filling. -Margee Berry, Trout Lake, WA Ingredients:
2 teaspoons olive oil |
1 1/2 cups (1/2-inch) cubed peeled sweet potato |
1 1/4 cups chopped green onions, divided |
1 cup chopped red bell pepper |
1 cup chopped celery |
2/3 cup snow peas, cut into 1/2-inch pieces |
3 tablespoons minced peeled fresh lemongrass |
1 1/2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 1/2 cups chopped cooked chicken breast |
2 tablespoons fresh lime juice |
1 teaspoon chili garlic sauce (such as lee kum kee) |
1 (14-ounce) can light coconut milk |
3 tablespoons chopped fresh cilantro |
6 lime wedges |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add potato, 1 cup onions, pepper, celery, and peas to pan; cook 8 minutes, stirring frequently. Add lemongrass, ginger, and garlic; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken, juice, chili garlic sauce, and milk; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1/4 cup onions and cilantro; serve with lime wedges.
|
|