Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Margee Berry, Trout Lake, WA
Recipe by Cooking Light November 2007


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

211 calories; calories from fat 30%; fat 7.1g; saturated fat 3.8g; mono fat 1.9g; poly fat 0.7g; protein 20.9g; carbohydrates 15.8g; fiber 3.4g; cholesterol 48mg; iron 1.9mg; sodium 346mg; calcium 58mg.