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Burmese Chicken Soup with Sweet Potatoes and Turmeric

- by Chef Amanda Cushman

​Serves 6


1 1/2 pounds chicken thighs, boneless, skinless

1 Tb. dried ginger

1 Tb. turmeric

1 Tb. coriander

1 Tb. vegetable oil

2 cloves garlic

1 inch piece of ginger, peeled

1 shallot, peeled

1/2 tsp. red pepper flakes

1 bunch cilantro with stems, rinsed

1/4 cup coconut oil

2 medium sweet potatoes, scrubbed, cubed

salt, to taste

2 cups chicken stock

1 can unsweetened coconut milk

2 Tb. fish sauce

Juice of 1 lime


1. Cut the chicken into 1 inch pieces and transfer to a medium bowl. Add the ground, ginger, turmeric, coriander and vegetable oil, toss and marinate overnight or at least two hours.

2. Combine the garlic, ginger, shallot, red pepper flakes and cilantro stems in the food processor and process to mince. Set aside.

3. Heat a medium Dutch oven or saucepan over medium heat and add the coconut oil. Cook the sweet potato until browned and then remove to a plate. Add the chicken and brown all over, seasoning with salt to taste. Add the cilantro stem mixture and cook for 2 or 3 minutes and then deglaze the pan with a little chicken stock. When the mixture is soft add the remaining chicken stock and sweet potatoes. Bring to a simmer and cook for about half an hour.

4. Add the fish sauce, lime juice and half the cilantro leaves, taste for seasoning adding salt if needed. Serve with more cilantro if desired.

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