THAI CHICKEN SOUP
This lightly creamy soup is richly flavored and comes
together easily in under an hour. It's hearty with chicken and sweet potatoes,
and bursting with all kinds of freshness. Add a little heat, or alot, it's all
up to you!
INGREDIENTS
- 2 T. olive oil, divided
- 1 (16 oz.) package Gold'n Plump® Boneless Skinless Chicken Breast Fillets
- kosher salt
- freshly ground black pepper
- 2 c. peeled, cubed sweet potato, 1/2" in size
- 1-1/4 c. chopped green onions, divided
- 1 c. chopped red bell pepper, 1/4" to 1/2" in size
- 1 c. sliced snow pea pods, cut into 1" pieces
- 2 T. minced peeled fresh ginger
- 3 large cloves garlic, minced
- 32 oz. low sodium chicken broth
- 3 tsp. roasted red chili paste
- 1 (14-oz.) can coconut milk
- 2 T. freshly squeezed lime juice
- zest from 1 large lime
- 1 T. chopped fresh cilantro
- 1 T. chopped fresh basil
- 1 T. chopped fresh mint
- fresh lime wedges
- thin slices of Fresno or jalapeno pepper, optional for additional heat
