THAI CHICKEN SOUP

This lightly creamy soup is richly flavored and comes together easily in under an hour. It's hearty with chicken and sweet potatoes, and bursting with all kinds of freshness. Add a little heat, or alot, it's all up to you!

INGREDIENTS

·  2 T. olive oil, divided

·  1 (16 oz.) package Gold'n Plump® Boneless Skinless Chicken Breast Fillets

·  kosher salt

·  freshly ground black pepper

·  2 c. peeled, cubed sweet potato, 1/2" in size

·  1-1/4 c. chopped green onions, divided

·  1 c. chopped red bell pepper, 1/4" to 1/2" in size

·  1 c. sliced snow pea pods, cut into 1" pieces

·  2 T. minced peeled fresh ginger

·  3 large cloves garlic, minced

·  32 oz. low sodium chicken broth

·  3 tsp. roasted red chili paste

·  1 (14-oz.) can coconut milk

·  2 T. freshly squeezed lime juice

·  zest from 1 large lime

·  1 T. chopped fresh cilantro

·  1 T. chopped fresh basil

·  1 T. chopped fresh mint

·  fresh lime wedges

·  thin slices of Fresno or jalapeno pepper, optional for additional heat

INSTRUCTIONS

1.    In a Dutch oven over medium heat, add 1 tablespoon of the olive oil. Sprinkle chicken breasts fairly generously with salt and pepper and add to the heated oil. Saute, turning over after 5 minutes. Saute another 5 minutes on the second side. Chicken is done when it is just cooked through, with juices running clear. This should take 10 to 15 minutes. Remove chicken to a plate to rest.

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Full instructions: Click here