Thai-Syle Chicken And Sweet Potato Soup

1. 1

   To toast shredded coconut, place coconut on a foil lined baking sheet. Place a 325 degree oven until browned and toasty, 8-10

2. 2

   Heat large soup pot with the ginger oil over medium heat. Once hot, add in the ginger, garlic, and onion and cook until softened, stirring often, about 5 minutes.

3. 3

   Add the sweet potato, mushrooms, and fish sauce.

4. 4

   Pour in the chicken stock and add water (if needed) to barely cover the vegetables.

5. 5

   Bring to a boil, reduce heat and simmer, covered for 1 hour.

6. 6

   Add in the chopped chicken, lime zest, lime juice, peanut butter, shredded coconut, and coconut milk.

7. 7

   Continue to simmer for another hour, stirring occasionally.

8. 8

   Serve hot garnished with toasted coconut, chopped peanuts, and fresh cilantro.

No additional tips available.