Thai Chicken Chowder Recipe

6

Ingredients

2 teaspoons olive oil
1 1/2 cups (1/2-inch) cubed peeled sweet potato
1 1/4 cups chopped green onions, divided
1 cup chopped red bell pepper
1 cup chopped celery
2/3 cup snow peas, cut into 1/2-inch pieces
3 tablespoons minced peeled fresh lemongrass
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 1/2 cups chopped cooked chicken breast
2 tablespoons fresh lime juice
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1 (14-ounce) can light coconut milk
3 tablespoons chopped fresh cilantro
6 lime wedges

Preparation

Step 1

Heat oil in a Dutch oven over medium heat. Add potato, 1 cup onions, pepper, celery, and peas to pan; cook 8 minutes, stirring frequently. Add lemongrass, ginger, and garlic; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken, juice, chili garlic sauce, and milk; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1/4 cup onions and cilantro; serve with lime wedges.

211 cal, 7.1g fat, 15.8g carb, 3.4g fiber, 346mg sodium