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Burmese Chicken Soup with Sweet Potatoes

Burmese Chicken Soup With Sweet Potatoes

This chicken soup combines all the delicious flavors of Asian spices with coconut and sweet potatoes. Easy to make and to freeze, too.

Course Soup
Cuisine Bermese
Keyword chicken soup, soup, soup recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 cups
Author Celebrate Woman

Ingredients

  • 1 tsp extra virgin olive or grape seed oil
  • 4 garlic cloves
  • 1 Tbsp fresh ginger minced
  • 2 shallots finely diced
  • 1 Tbsp ground ginger
  • 1 Tbsp turmeric
  • 1 Tbsp ground coriander
  • ½ tsp red pepper flakes
  • 1 tsp salt or to taste
  • 2 medium sweet potatoes peeled and cut into half-inch cubes
  • 3 cups chicken broth or vegetable broth or water
  • 1 lb boneless chicken thighs or breasts cut into small pieces
  • 1 can (14 oz) coconut milk unsweetened
  • 1 lime juiced (or use 1.5 Tbsp lime juice)
  • ½ cup Fresh cilantro chopped for garnish

Instructions

  1. Heat a large pan or Dutch oven, add oil and saute garlic, fresh ginger and shallots for about 4-5 minutes.

  2. Add spices to the sauteed in oil garlic mix: ground ginger, turmeric, ground coriander, red pepper flakes, salt. Saute for about a minute to allow the flavor of the spices to infuse into the garlic mix.

  3. Add sweet potatoes and cook for about 10 minutes

  4. Deglaze pot with 1/2 cup of the chicken broth (or any liquid you chose to cook this soup with) by scrapin all the brown bits from the bottom of the pan as the result of the sauteeing.

  5. Add remaining broth to the pot. Add chicken and coconut milk.

  6. Cover pot and simmer for about 30 minutes until chicken and sweet potatoes are cooked.

  7. Add lime juice.

  8. Add freshly cut cilantro and serve to eat.