Burmese Chicken Soup

Ingredients
1 T Grape Seed Oil
3 Garlic Cloves, minced
1 inch piece of Ginger; peeled and minced
1 Shallot; finely diced
1 T Ground Ginger
1 T Turmeric
1 T Ground Coriander
½ t Red Pepper Flakes
1 t Salt
2 medium Sweet Potatoes; peeled and cut into ½ inch cubes
2 Cups Chicken Broth; divided
1 lb. boneless, skinless Chicken Thighs; cut into 1 inch pieces
1 13.7 oz can of Unsweetened Coconut Milk
Juice from 1 Lime
1 bunch Cilantro; washed, stems removed and roughly chopped

Directions
Heat a heavy stockpot over medium-high heat
Add Oil
Saute the Garlic, Ginger and Shallot until aromatic; about 3-4 minutes
Add the spices and Salt and saute another minute, stirring.
Lower the heat to medium
Add the Sweet Potatoes and cook for 6-8 minutes, stirring occasionally
De-glase pot with ½ cup of Chicken Broth, Chicken and Coconut Milk
Bring to a simmer
Cover pot and simmer until Chicken is thoroughly cooked and Sweet Potatoes are tender; about 30 minutes
Add Lime Juice and desired Salt
Stir in half the Cilantro
Spoon into bowls
Garnish with remaining Cilantro and Serve
Yield: 8 cups

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