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.
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
How to Make It
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.
A perennial favorite at our house. I roughly double the vegetables, ginger and garlic, then use an immersion (stick) blender to puree them finely before I add the chicken and remaining ingredients. Big difference in thickness and flavor in the soup base. It's best the day after it's made. Wonderful with steamed edamame in the pod and rice or toasted flatbread on the side.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!