Potato, Chicken, And Coconut Soup

• 5 cups water
• 2 cups chopped peeled baking potato
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 tablespoons minced peeled fresh ginger
• 1/2 teaspoon salt
• 2 (5-inch) stalks lemongrass, cut in half lengthwise
• 3 garlic cloves, minced
• 2 cups shredded cooked chicken breast (about 2 breasts)
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons fish sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chile paste with garlic (such as Sambal oelek)
• 1 (13.5-ounce) can light coconut milk

1. Combine first 9 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 25 minutes or until vegetables are tender. Discard lemongrass. Cool slightly. Pour 2 cups potato mixture in a blender; process until blended. Pour into a bowl. Repeat procedure with 2 cups potato mixture. Return pureed mixture to pan. Stir in chicken and remaining ingredients; cook over medium heat 5 minutes or until thoroughly heated.

water, onion, celery, carrot, fresh ginger, salt, stalks lemongrass, garlic, chicken, fresh cilantro, fish sauce, lime juice, chile paste, light coconut milk

Taken from www.myrecipes.com/recipe/potato-chicken-coconut-soup (may not work)