1 tablespoon extra virgin olive oil
1 medium sweet onion, roughly chopped
1 medium yellow bell pepper, roughly chopped
3 cloves garlic, peeled and roughly chopped
2" piece ginger, peeled and roughly chopped
1 teaspoon ground or crushed coriander seed
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon chili powder
1 quart low sodium chicken broth
2 cups peeled and roughly chopped carrots
16 ounce can peeled plum tomatoes
1 large sweet potato, peeled and roughly chopped
¼ cup roughly chopped cilantro, packed
1 tablespoon brown sugar
1 teaspoon Sriracha chili sauce
1½ teaspoons salt, more to taste
2 cups peeled and roughly chopped carrots
16 ounce can peeled plum tomatoes
1 large sweet potato, peeled and roughly chopped
¼ cup roughly chopped cilantro, packed
1 tablespoon brown sugar
1 teaspoon Sriracha chili sauce
1½ teaspoons salt, more to taste
½ teaspoon freshly ground black pepper
¾ cup peanut butter
1 can light coconut milk
2 cups shredded roasted chicken breast (rotisserie chicken is great)
cooked jasmine rice, for topping (I use 1/2 cup per serving)
finely chopped bell pepper, any color, for topping
finely chopped fresh cilantro, for topping
roughly chopped salted peanuts, for topping
Instructions:
1. Heat oil over medium heat in a large stockpot or dutch oven. Add onions and pepper and sauté until soft and translucent. Add garlic, ginger and spices and continue to sauté for 2 more minutes.
2. Add the chicken stock, carrots, tomatoes, sweet potatoes, cilantro, brown sugar, Sriacha, salt and pepper and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes until all veggies are super tender.
3. Add coconut milk and peanut butter and puree with a stick blender or a regular blender. If using a regular blender, be sure to allow mixture to cool a bit before pureeing.
4. Add roasted chicken and cook for another minute or two until chicken is heated through. Ladle into bowls and garnish with a scoop of rice and a sprinkle of the chopped bell pepper, cilantro and peanuts.
2 cups shredded roasted chicken breast (rotisserie chicken is great)
cooked jasmine rice, for topping (I use 1/2 cup per serving)
finely chopped bell pepper, any color, for topping
finely chopped fresh cilantro, for topping
roughly chopped salted peanuts, for topping
Instructions:
1. Heat oil over medium heat in a large stockpot or dutch oven. Add onions and pepper and sauté until soft and translucent. Add garlic, ginger and spices and continue to sauté for 2 more minutes.
2. Add the chicken stock, carrots, tomatoes, sweet potatoes, cilantro, brown sugar, Sriacha, salt and pepper and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes until all veggies are super tender.
3. Add coconut milk and peanut butter and puree with a stick blender or a regular blender. If using a regular blender, be sure to allow mixture to cool a bit before pureeing.
4. Add roasted chicken and cook for another minute or two until chicken is heated through. Ladle into bowls and garnish with a scoop of rice and a sprinkle of the chopped bell pepper, cilantro and peanuts.
