Thai Chicken Chowder

recipe
"Light coconut milk gives this soup a rich flavor, and the sweet potato and chicken make it filling." --Margee Berry, Trout Lake, WA

Yield:

6 servings (serving size: 1 1/3 cups chowder and 1 lime wedge)

Recipe from

Nutritional Information

Calories 211
Caloriesfromfat 30 %
Fat 7.1 g
Satfat 3.8 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 20.9 g
Carbohydrate 15.8 g
Fiber 3.4 g
Cholesterol 48 mg
Iron 1.9 mg
Sodium 346 mg
Calcium 58 mg

Ingredients

2 teaspoons olive oil
1 1/2 cups (1/2-inch) cubed peeled sweet potato
1 1/4 cups chopped green onions, divided
1 cup chopped red bell pepper
1 cup chopped celery
2/3 cup snow peas, cut into 1/2-inch pieces
3 tablespoons minced peeled fresh lemongrass
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 1/2 cups chopped cooked chicken breast
2 tablespoons fresh lime juice
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

Preparation

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.

Note:

Margee Berry, Trout Lake, WA,

November 2007
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