THAI CHICKEN SOUP

INGREDIENTS

  • 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
    THAI CHICKEN SOUP

INSTRUCTIONS

  1. 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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