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
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
- 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.
- Combine the garlic, ginger, shallot, dried chile and cilantro stems in the food processor and process to mince. Set aside.
- 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.
- Add the fish sauce, lime juice and half the cilantro leaves, taste for seasoning adding salt if needed. Serve with more cilantro if desired.