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
How to Make It
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.
OMG - shocked at how good this is! I did not have cilantro, so I replaced with parsley; didn't have snow peas, so I added frozen baby peas with the chicken instead; no lemon grass, so I used grated lemon peel instead. The flavors were very layered and worked wonderfully together. Yum!
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