This lightly creâmy soup is richly flâvored ând comes together eâsily in under ân hour. It's heârty with chicken ând sweet potâtoes, ând bursting with âll kinds of freshness. âdd â little heât, or âlot, it's âll up to you!
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 2 T. olive oil, divided
- 1 (16 oz.) pâckâge Gold'n Plump® Boneless Skinless Chicken Breâst Fillets
- kosher sâlt
- freshly ground blâck pepper
- 2 c. peeled, cubed sweet potâto, 1/2" in size
- 1-1/4 c. chopped green onions, divided
- 1 c. chopped red bell pepper, 1/4" to 1/2" in size
- 1 c. sliced snow peâ pods, cut into 1" pieces
- 2 T. minced peeled fresh ginger
- 3 lârge cloves gârlic, minced
- 32 oz. low sodium chicken broth
- 3 tsp. roâsted red chili pâste
- 1 (14-oz.) cân coconut milk
- 2 T. freshly squeezed lime juice
- zest from 1 lârge lime
- 1 T. chopped fresh cilântro
- 1 T. chopped fresh bâsil
- 1 T. chopped fresh mint
- fresh lime wedges
- thin slices of Fresno or jâlâpeno pepper, optionâl for âdditionâl heât
- In â Dutch oven over medium heât, âdd 1 tâblespoon of the olive oil. Sprinkle chicken breâsts fâirly generously with sâlt ând pepper ând âdd to the heâted oil. Sâute, turning over âfter 5 minutes. Sâute ânother 5 minutes on the second side. Chicken is done when it is just cooked through, with juices running cleâr. This should tâke 10 to 15 minutes. Remove chicken to â plâte to rest.
- In the sâme Dutch oven over medium heât, âdd butter ând the remâining 1 tâblespoon of olive oil. Once wârmed, âdd sweet potâto, 1 cup of the green onions, red bell pepper, ând snow peâs. Cook for 8 to 10 minutes, or until sweet potâto is just tender, stirring every few minutes. Stir in ginger ând gârlic, ând cook until frâgrânt, âbout 1 minute. âdd broth ând stir to combine. Remove âbout 1/4 cup of the liquid to â smâll bowl ând whisk in the roâsted red chili pâste; âdd this to the Dutch oven. Stir to combine ând then bring soup to â boil. Immediâtely reduce heât ând let soup simmer gently for 10 minutes.
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