Thai Chicken Chowder

Thai Chicken Chowder (Adapted from CL)

2 teaspoons olive oil
1 1/2 cups 1 1/2" cubed peeled sweet potato
1 1/4 cups chopped green onions, divided
1 cup chopped red bell pepper 1/2" pieces
3 tablespoons minced peeled fresh lemongrass
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
3 1/2 cups chicken broth
1 1/2 cups chopped cooked chicken breast
2 tablespoons fresh lime juice
1 teaspoon chili garlic sauce
14 ounce can light coconut milk
3 tablespoons chopped fresh cilantro

In a Dutch oven, heat oil over medium heat. Stir in potatoes, 1 cup green onions and red pepper - cook for 6 minutes, stirring frequently. Stir in snow peas and cook for 2 more minutes. Add lemongrass, ginger and garlic - cook until fragrant, about 1 minute. Stir in broth - bring to a boil, cover, reduce heat and simmer 10 minutes. Stir in chicken, juice, chili garlic sauce and coconut milk - cook until thoroughly heated, about 1 to 2 minutes. Serve each bowl with a sprinkle of the remaining onions and a bit of the cilantro.

Makes about 4 to 6 servings.

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