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.

Servings: 8 cups

Author:

Soup

Bermese

chicken soup soup soup recipe

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.