- 2 T. olìve oìl, dìvìded
- 1 (16 oz.) package Gold'n Plump® Boneless Skìnless Chìcken Breast Fìllets
- kosher salt
- freshly ground black pepper
- 2 c. peeled, cubed sweet potato, 1/2" ìn sìze
- 1-1/4 c. chopped green onìons, dìvìded
- 1 c. chopped red bell pepper, 1/4" to 1/2" ìn sìze
- 1 c. slìced snow pea pods, cut ìnto 1" pìeces
- 2 T. mìnced peeled fresh gìnger
- 3 large cloves garlìc, mìnced
- 32 oz. low sodìum chìcken broth
- 3 tsp. roasted red chìlì paste
- 1 (14-oz.) can coconut mìlk
- 2 T. freshly squeezed lìme juìce
- zest from 1 large lìme
- 1 T. chopped fresh cìlantro
- 1 T. chopped fresh basìl
- 1 T. chopped fresh mìnt
- fresh lìme wedges
- thìn slìces of Fresno or jalapeno pepper, optìonal for addìtìonal heat
INSTRUCTIONS
- ìn a Dutch oven over medìum heat, add 1 tablespoon of the olìve oìl. Sprìnkle chìcken breasts faìrly generously wìth salt and pepper and add to the heated oìl. Saute, turnìng over after 5 mìnutes. Saute another 5 mìnutes on the second sìde. Chìcken ìs done when ìt ìs just cooked through, wìth juìces runnìng clear. Thìs should take 10 to 15 mìnutes. Remove chìcken to a plate to rest.
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