More Great Recipes: Stew

Chicken and Vegetable Soup with Coconut Milk


User Avatar
Member since 2007

Serves 4-6 | Prep Time 15 minutes | Cook Time 35 minutes

Ingredients

1 medium sweet potato
6 cups chicken broth
2 skinless chicken thighs
2 tablespoons vegetable oil
2 large shallots, thinly sliced
1 serrano chile, seeded and thinly sliced
1 cup fresh or frozen corn kernels
1 ripe plantain, halved and sliced lengthwise
1 14 ounce can unsweetened coconut milk
2 plum tomatoes, seeded and sliced lengthwise
Kosher salt
1/2 cup cubed avocado, tossed in lime juice
3 tablespoons chopped cilantro
1 lime sliced

Derived from Sancocho


1. Prick sweet potato a few times. Cook in a microwave on high 3 minutes, until partially cooked. Set aside to cool; peel and cut into 1/2 inch pieces.


2. Meanwhile, bring broth to a boil in a large stockpot; add chicken and simmer 15 to 20 minutes, until just cooked through. Remove chicken to a cutting board. Let cool, dice, then set aside. Discard bones.


3. In a small saucepan, heat oil and saute shallots and chile until soft, 3 minutes. Transfer to broth along with sweet potato, corn, and plantain; cook 10 minutes, until plantain is soft. Stir in coconut milk, tomatoes, and chicken. Season to taste. Simmer 5 minutes. Ladle into bowls and top with avocado, cilantro and a squeeze of lime.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart