Thai Chicken Chowder

• 2 teaspoons olive oil
• 1 1/2 cups (1/2-inch) cubed peeled sweet potato
• 1 1/4 cups chopped green onions, divided
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 2/3 cup snow peas, cut into 1/2-inch pieces
• 3 tablespoons minced peeled fresh lemongrass
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 1/2 cups chopped cooked chicken breast
• 2 tablespoons fresh lime juice
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1 (14-ounce) can light coconut milk
• 3 tablespoons chopped fresh cilantro
• 6 lime wedges

1. Heat oil in a Dutch oven over medium heat. Add potato, 1 cup onions, pepper, celery, and peas to pan; cook 8 minutes, stirring frequently. Add lemongrass, ginger, and garlic; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken, juice, chili garlic sauce, and milk; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1/4 cup onions and cilantro; serve with lime wedges.

olive oil, green onions, red bell pepper, celery, snow peas, fresh lemongrass, ginger, garlic, chicken broth, chicken breast, lime juice, chili garlic, light coconut milk, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/thai-chicken-chowder (may not work)