Potato, Chicken, and Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fish sauce, lemongrass, and chile paste lend this Latin dish Asian flair. Take a cue from Cruz: Keep chopped onion, celery, and carrot on hand to prepare it anytime. Ingredients:
5 cups water |
2 cups chopped peeled baking potato |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped carrot |
2 tablespoons minced peeled fresh ginger |
1/2 teaspoon salt |
2 (5-inch) stalks lemongrass, cut in half lengthwise |
3 garlic cloves, minced |
2 cups shredded cooked chicken breast (about 2 breasts) |
3 tablespoons chopped fresh cilantro |
4 teaspoons fish sauce |
1 tablespoon fresh lime juice |
1/2 teaspoon chile paste with garlic (such as sambal oelek) |
1 (13.5-ounce) can light coconut milk |
Directions:
1. Combine first 9 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 25 minutes or until vegetables are tender. Discard lemongrass. Cool slightly. Pour 2 cups potato mixture in a blender; process until blended. Pour into a bowl. Repeat procedure with 2 cups potato mixture. Return pureed mixture to pan. Stir in chicken and remaining ingredients; cook over medium heat 5 minutes or until thoroughly heated.
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