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.