Chicken Coconut Soup
Ingredients
A note about gluten: When a gluten-free chicken broth is used, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ lb.
sweet potato or yam, peeled, in ½" dice
2 bunches
green onions, thinly sliced, plus more for garnish
1
red pepper, cut into ¼" dice
2 stalks
celery, sliced ¼" thick
3 oz.
snow peas, chopped into ½" pieces
1 ½ tsp.
finely minced fresh gingerroot
2 cloves
garlic, finely minced
2 ½ cups
chicken broth
1 cup
shredded Kowalski's Signature Rotisserie Chicken
14 oz. can
coconut milk
2 tbsp.
freshly squeezed lime juice
1 tsp.
chile-garlic paste
¾ oz.
fresh cilantro, finely chopped
- lime wedges and fresh basil leaves, for garnishing
Directions
- Heat oil in a deep pot over medium heat; sauté potato, onions, pepper, celery and peas in oil just until potatoes begin to soften (7-9 min.).
- Add ginger and garlic; cook for 1 min.
- Stir in broth; bring to a boil.
- Reduce heat to low; cover and simmer for 10 min.
- Stir in chicken, coconut milk, lime juice and chile-garlic paste; heat through, but do not allow to boil.
- Garnish individual bowls with cilantro, lime and basil.
