You may also like
Categories:
olive oil yellow onions garlic ginger green peppers tumeric cumin sweet potatoes chicken breasts coconut milk chicken bulgur wheat lemon
Viewed: 45 - Published at: 5 years agoIngredients
- 2 tablespoons Olive Oil
- 3 Yellow Onions, roughly diced
- 1 Head of Garlic, finely chopped
- 2 tablespoons Ginger, finely chopped
- 1-3 Hot Green Peppers, finely chopped
- 1 teaspoon Tumeric
- 4 teaspoons Cumin
- 5 Sweet Potatoes (medium), peeled and cut into large cubes
- 4 Chicken Breasts, cleaned and cut into large pieces
- 28 ounces Coconut Milk (regular or low fat)
- 7 cups Chicken Stock
- 2 cups Frozen Green Peas
- 2 cups Bulgur Wheat
- 1 Lemon
Method
- On medium heat, add 2 tbsp of olive oil to a large soup pot.
- Once the oil is hot, add the onions and cook for 5 minutes, stirring often.
- Add the garlic, ginger and chili peppers and cook together for another 2 minutes, stirring often so that the garlic does not burn.
- Add the turmeric and cumin, stirring them together with the aromatics for 1 minute.
- Add the sweet potatoes, chicken, coconut milk and chicken broth. Bring to a boil, and then cover and let simmer for 20 minutes until the chicken is cooked and the potatoes are soft.
- Mash about half of the sweet potatoes against the side of the pot with a fork.
- Add the peas and bulgur wheat, and simmer for another 15-20 minutes uncovered until the bulgur is cooked and has soaked up most of the liquid.
- Before serving, give the soup a final stir so that all of the ingredients are combined. Once in a bowl, squeeze half of a lemon over the soup for a final burst of freshness, and then enjoy!
