Recipe

Chicken Coconut Soup

Ingredients
1 tbsp. Kowalski's Extra Virgin Olive Oil
½ lb. sweet potato or yam, peeled, in ½" dice
2 bunches green onions, thinly sliced, plus more for garnish
1 red pepper, cut into ¼" dice
2 stalks celery, sliced ¼" thick
3 oz. snow peas, chopped into ½" pieces
1 ½ tsp. finely minced fresh gingerroot
2 cloves garlic, finely minced
2 ½ cups chicken broth
1 cup shredded Kowalski's Signature Rotisserie Chicken
14 oz. can coconut milk
2 tbsp. freshly squeezed lime juice
1 tsp. chile-garlic paste
¾ oz. fresh cilantro, finely chopped
- lime wedges and fresh basil leaves, for garnishing
Directions
  1. Heat oil in a deep pot over medium heat; sauté potato, onions, pepper, celery and peas in oil just until potatoes begin to soften (7-9 min.).
  2. Add ginger and garlic; cook for 1 min.
  3. Stir in broth; bring to a boil.
  4. Reduce heat to low; cover and simmer for 10 min.
  5. Stir in chicken, coconut milk, lime juice and chile-garlic paste; heat through, but do not allow to boil.
  6. Garnish individual bowls with cilantro, lime and basil.