Recipes

INGREDIENTS:

•  2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
• 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
• Sea salt and ground black pepper, to taste
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 cup skim milk
• 2 boneless, skinless chicken breasts (4 oz each)
• 1/2 cup snow peas, cleaned and cut lengthwise
• 1 tsp red chile pepper flakes (or to taste)
• 1 to 2 tsp fresh lemon juice
• 4 tbsp cilantro, coarsely chopped

INSTRUCTIONS:

1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
2. Add broth and coconut and skim milks. Bring to a light boil.
3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
5. When cool enough to handle, slice chicken and add pieces back to the soup.
6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.