Burmese Chicken Soup

Burmese Chicken Soup

Ingredients:

1 T oil

3 garlic cloves

1 inch piece of ginger, peeled and minced

1 shallot finely diced

1 T ground ginger

1 T turmeric

1 T ground coriander

½ tsp red pepper flakes

1 tsp salt

2 medium sweet potatoes, peeled and cut into ½” dice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces

1 13.7 oz  can unsweetened coconut milk

Juice of 1 lime

1 bunch of cilantro, roughly chopped

Heat medium oil in stockpot or dutch oven. Saute the garlic, ginger and shallot until aromatic (about 3-4 minutes). Add spices and salt and saute another minute, stirring. Lower heat to medium, add the sweet potatoes and cook for about 6-8 minutes, stirring occasionally.  Deglaze pot wth ½ cup of chicken broth, scraping up any brown bits from the bottom of the pot. Add remaining chicken broth, chicken and coconut milk; bring to a simmer. Cover pot and simmer until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes. Add lime juice and desired salt. Stir in half the cilantro. Spoon into bowls, garnish with remaining cilantro and serve. Makes 8 cups.