Thai Chicken Chowder

Serves 6
  • 1 tbsp. Kowalski's Extra Virgin Olive Oil
  • 2 bunches green onion, chopped
  • 1 red pepper, in 1/4" dice
  • 2 stalks celery, sliced 1/4" thick
  • 6" long stalk lemongrass (dry ends removed), bent, smashed or scored to release juices
  • 1 1/2 tsp. minced fresh gingerroot
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 large sweet potato, in 1/2" dice
  • 2/3 cup snow peas, in 1/2" pieces
  • - meat from 1 leftover rotisserie chicken breast, shredded
  • 14 oz. can light coconut milk, stirred
  • 2 tbsp. fresh squeezed lime juice
  • 1 tsp. prepared Asian chili-garlic paste
  • Garnishes to taste: chopped dry-roasted peanuts, thinly sliced radishes, thinly sliced jalapeño, chopped cilantro, chopped fresh basil, chopped fresh mint, shredded carrots, lime wedges

Heat oil in a deep pot over medium heat. Sauté next three ingredients (through celery) for 5 minutes. Add lemongrass, ginger and garlic; cook 1 min. Stir in broth; boil. Add sweet potato; reduce heat, cover and simmer 15 min. Add snow peas; cook 2 min. Add chicken and coconut milk; heat through. Remove stalk of lemongrass; stir in lime juice and chili-garlic paste. Serve immediately, garnishing individual bowls to taste.