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

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

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.

Ratings & Reviews

Seriously35's Review

December 10, 2011
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!