Thai-Syle Chicken And Sweet Potato Soup

• 2 tablespoons oil ginger, if you don't have any, substitute peanut or other neutral oil and add an additional of minced fresh ginger
• 1 tablespoon fresh ginger minced
• 1 clove garlic minced
• 1 small yellow onion sliced
• 16 ounces chicken stock homemade preferred, if you don't have any on hand make sure to use low sodium broth
• 1 sweet potato medium, peeled, chopped 1" cubes
• 6 ounces white button mushrooms stemmed, sliced
• 2 tablespoons fish sauce
• 14 ounces light coconut milk
• 2 chicken breasts about 1.5 lbs, cooked* and chopped
• 1 lime
• 1/4 cup chunky peanut butter
• 1/4 cup shredded coconut
• toasted shredded coconut
• peanuts
• cilantro

1. To toast shredded coconut, place coconut on a foil lined baking sheet. Place a 325 degree oven until browned and toasty, 8-10
2. Heat large soup pot with the ginger oil over medium heat. Once hot, add in the ginger, garlic, and onion and cook until softened, stirring often, about 5 minutes.
3. Add the sweet potato, mushrooms, and fish sauce.
4. Pour in the chicken stock and add water (if needed) to barely cover the vegetables.
5. Bring to a boil, reduce heat and simmer, covered for 1 hour.
6. Add in the chopped chicken, lime zest, lime juice, peanut butter, shredded coconut, and coconut milk.
7. Continue to simmer for another hour, stirring occasionally.
8. Serve hot garnished with toasted coconut, chopped peanuts, and fresh cilantro.

oil ginger, fresh ginger, garlic, onion, chicken, cubes, white button, fish sauce, light coconut milk, chicken breasts, lime, chunky peanut butter, shredded coconut, coconut, peanuts, cilantro

Taken from www.yummly.com/recipe/Thai-Syle-Chicken-and-Sweet-Potato-Soup-1677477 (may not work)