BURMESE CHICKEN SOUP

~ The Costco Connection - January 2020

1 T. grape seed oil
3 garlic cloves, minced
1-inch piece of ginger, peeled and minced
1 shallot, finely diced
1 T. ground ginger
1 T. turmeric
1 T. ground coriander
1/2 t. red pepper flakes
1 t. salt, plus more to taste
2 medium sweet potatoes, peeled and cut in to 1/2-inch dice
2 c. chicken broth, divided
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
13.7 oz. can unsweetened coconut milk
juice of 1 lime
1 bunch cilantro, stems removed and roughly chopped

Heat medium Dutch oven or heavy stockpot over medium-high heat; add oil. Saute garlic, ginger, and shallot until aromatic, about 3-4 minutes.

Add spices and salt, sauteing another minute while stirring. Lower heat to medium, add sweet potatoes and cook 6-8 minutes, stirring occasionally.

Deglaze pot with 1/2 cup of broth, scraping up brown bits from bottom of pot. Add remaining broth, chicken, and coconut milk, then bring to a simmer. Cover until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes.

Add lime juice, half the cilantro, and any extra salt that's desired. Garnish individual servings with remaining cilantro.

Makes about 7 cups.

Notes: I use olive oil because it's what I have on hand and grate frozen ginger because it's easier than cutting it fresh. Just a heads up that everything will quickly char if you add sweet potatoes without adding any liquid for 6-8 minutes, so I add broth and remaining ingredients just after getting the sweet potatoes well-coated in spices and it turns out fine. I get about 7 cups of soup, maybe a smidge less, but it probably depends a bit on the size of the sweet potatoes.