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Burmese Chicken and Sweet Potato Soup with Turmeric

Burmese Chicken and Sweet Potato Soup with Turmeric

This is one of my favorite winter soups that I discovered  on Food 52. I added a little more sweet potato as I like it so much especially when its chilly. You can use white potato or even butternut squash instead, or try both. I love the warm, coziness of this recipe as it’s almost a stew and with the coconut milk it has a creamy, addictive flavor.

Burmese Chicken Soup with Sweet Potatoes and Turmeric

Serves 6

Ingredients

1 1/2 pounds chicken thighs, boneless, skinless

1 Tb. dried ginger

1 Tb. turmeric

1 Tb. coriander

1 Tb. vegetable or grape seed oil

2 cloves garlic

1 inch piece of ginger, peeled

1 shallot, peeled

1 dried red chile

1 bunch cilantro with stems, rinsed

1/4 cup coconut oil

2 medium sweet potatoes, scrubbed, cubed

salt, to taste

2 cups chicken stock

1 can unsweetened coconut milk

2 Tb. fish sauce

Juice of 1 lime

Procedure

  1. Cut the chicken into 1 inch pieces and transfer to a medium bowl. Add the ground, ginger, turmeric, coriander and vegetable oil, toss and marinate overnight or at least two hours.
  2. Combine the garlic, ginger, shallot, dried chile and cilantro stems in the food processor and process to mince. Set aside.
  3. Heat a medium Dutch oven or saucepan over medium heat and add the coconut oil. Cook the sweet potato until browned and then remove to a plate. Add the chicken and brown all over, seasoning with salt to taste. Add the cilantro stem mixture and cook for 2 or 3 minutes and then deglaze the pan with a little chicken stock. When the mixture is soft add the remaining chicken stock and sweet potatoes. Bring to a simmer and cook for about half an hour.
  4. Add the fish sauce, lime juice and half the cilantro leaves, taste for seasoning adding salt if needed. Serve with more cilantro if desired.

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