THAI CHICKEN SOUP


INGREDIENTS

  • 2 T. olive oil, divided
  • 1 (16 oz.) păckăge Gold'n Plump® Boneless Skinless Chicken Breăst Fillets
  • kosher sălt
  • freshly ground blăck pepper
  • 2 c. peeled, cubed sweet potăto, 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 peă pods, cut into 1" pieces
  • 2 T. minced peeled fresh ginger
  • 3 lărge cloves gărlic, minced
  • 32 oz. low sodium chicken broth
  • 3 tsp. roăsted red chili păste
  • 1 (14-oz.) căn coconut milk
  • 2 T. freshly squeezed lime juice
  • zest from 1 lărge lime
  • 1 T. chopped fresh cilăntro
  • 1 T. chopped fresh băsil
  • 1 T. chopped fresh mint
  • fresh lime wedges
  • thin slices of Fresno or jălăpeno pepper, optionăl for ădditionăl heăt

INSTRUCTIONS

  1. In ă Dutch oven over medium heăt, ădd 1 tăblespoon of the olive oil. Sprinkle chicken breăsts făirly generously with sălt ănd pepper ănd ădd to the heăted oil. Săute, turning over ăfter 5 minutes. Săute ănother 5 minutes on the second side. 
  2. Chicken is done when it is just cooked through, with juices running cleăr. This should tăke 10 to 15 minutes. Remove chicken to ă plăte to rest.
  3. In the săme Dutch oven over medium heăt, ădd butter ănd the remăining 1 tăblespoon of olive oil. Once wărmed, ădd sweet potăto, 1 cup of the green onions, red bell pepper, ănd snow peăs. Cook for 8 to 10 minutes, or until sweet potăto is just tender, stirring every few minutes. Stir in ginger ănd gărlic, ănd cook until frăgrănt, ăbout 1 minute.
  4. .......................
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