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Thai Chicken Corn Chowder

Carmen Mbwana
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Ingredients
  

  • 1 ½ lbs cooked chicken thighs shredded* Use a rotisserie chicken to save time
  • 2 tablespoon coconut oil
  • 2 small onion diced
  • 3-4 cloves garlic minced
  • 4 inch chunk ginger peeled & minced or 2 tsp powder ground ginger
  • 3 carrots chopped
  • 1 large Japanese sweet potato chopped
  • 32 oz chicken or vegetable broth
  • 1 14oz can coconut milk
  • 1 ½ cup corn frozen or fresh off the cob
  • 1 ½ cup frozen riced cauliflower
  • 1 can diced tomatoes w/green chili optional

Seasonings & Herbs

  • 1 tsp cumin
  • 1 tsp coriander
  • Salt and pepper to taste
  • Lemon grass 1-2 small stalks minced or whole
  • 2 limes zest and juice
  • 1 large handful cilantro ruff chop
  • 3 stalks of green onions chopped
  • Crushed red pepper flakes optional

Instructions
 

  • In a large pot or dutch oven, heat pot over medium heat with oil of choice (EVOO or coconut oil work best) Saute using onions and carrots. Stirring frequently. Add garlic, ginger, cumin & coriander. Saute for a few minutes. Add Japanese sweet potato, broth, coconut milk and lemongrass. Bring to a boil, then simmer covered for 15 mins (or until the sweet potatoes are cooked). Add corn and cauliflower.
  • With an immersion blender (remove lemongrass if left whole) blend 1/2 of the soup. Stir in cilantro, can of diced tomatoes, green onions, lime zest and juice and cooked shredded chicken. (Save some cilantro for garnish, lime wedge optional). Stir and serve.
  • To cook the chicken thighs in instant pot- chicken thighs + 1 cup liquid (water or broth) Manual High 10 minutes, Natural Pressure Release for 5 mins, then manual release.