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Potato, Chicken, and Coconut Soup

Yield 6 servings (serving size: 1 1/3 cups)
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

Nutrition Information

  • calories 191
  • caloriesfromfat 23 %
  • fat 4.9 g
  • satfat 3.3 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 17.3 g
  • carbohydrate 20.5 g
  • fiber 1.9 g
  • cholesterol 40 mg
  • iron 1.2 mg
  • sodium 581 mg
  • calcium 31 mg

How to Make It

  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.