At the tail-end of winter, I'm often tempted to buy out-of-season produce flown in from far-flung regions. This week I'm taking a big breath, putting the asparagus down, and giving rutabagas and potatoes a last hurrah. They're the perfect additions to this Thai-inspired chicken soup, adding a hearty note that feels just right for the equinox.
Servings:4 | Calories:327 | Total Fat:5g | Chol:73mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
Sat Fat 1g
Total Carb 40g
39% Boneless, skinless chicken
29% Others combined
12% Russet potato
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 quart low-sodium chicken broth 1/2 cup coconut cream 1 tablespoon fish sauce 2 teaspoons ginger paste (or fresh ginger, microplaned) 2 small rutabagas, peeled and cut into 1/2 inch dice 2 medium carrots, peeled and cut into 1/2 inch dice 2 medium parsnips, peeled and cut into 1/2 inch dice 1 russet potato, peeled and cut into 1/2 inch dice 1 pound boneless, skinless chicken tenders, cut into bite-size pieces 1/4 of a medium red onion, cut into thin slices 6 sprigs cilantro, stems removed Juice of 1 large lime
Directions : View recipe directions on thekitchn.com