Potato, Chicken, and Coconut Soup

Name: Potato, Chicken, and Coconut Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters chopped peeled baking potato; 237 milliliters chopped carrot; 237 milliliters chopped celery; 1 teaspoons chile paste with garlic (such as Sambal oelek); 473 milliliters shredded cooked chicken breast (about 2 breasts); 4 teaspoons fish sauce; 3 Tbsps chopped fresh cilantro; 2 Tbsps minced peeled fresh ginger; 3 garlic cloves, minced; 10 inches lemongrass, cut in half lengthwise; 383 grams light coconut milk; 1 Tbsp fresh lime juice; 237 milliliters chopped onion; 1 teaspoons salt; 1 liters water

You can never have too many main course recipes, so give Potato, Chicken, and Coconut Soup a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 199 calories, 13g of protein, and 8g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have garlic cloves, ginger, onion, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

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.

Ingredients you will need

Lemon Grass

Vegetable

Equipment you will use

Sauce Pan

Pour 2 cups potato mixture in a blender; process until blended.

Ingredients you will need

Potato

Equipment you will use

Blender

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.

Ingredients you will need

Whole Chicken