CHICKEN COCONUT SOUP

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.