Author Notes
I started making this stew last winter, and fell in love instantly with its irresistible combination of spices and textures. The original recipe that I found was for a soup, and only called for chicken and sweet potatoes which was good, but after making it a few times, I decided that I wanted something a little bit heartier but still healthy. So, I added green peas and bulgur wheat, and the perfect winter stew was born. One thing that always amazes me about this recipe, is that although it does not cook for a long period of time, the combination of the spices, ginger and green pepper give the stew an incredibly deep and dynamic flavor that you can usually only find in slow-cooked dishes. As a side note, since first discovering this soup last winter, I traveled to Thailand for my honeymoon, which only made me love this soup even more, since I now appreciate how it truly reflects the flavors of authentic Thai food.
I like to make a huge batch of this soup and either serve when we have guests over for dinner (it always gets rave reviews), or freeze it in smaller containers so that I can heat it up for a delicious and quick meal anytime I am craving it.
—Debbie Magnezy
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Ingredients
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2 tablespoons
Olive Oil
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3
Yellow Onions, roughly diced
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1
Head of Garlic, finely chopped
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2 tablespoons
Ginger, finely chopped
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1-3
Hot Green Peppers, finely chopped
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1 teaspoon
Tumeric
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4 teaspoons
Cumin
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5
Sweet Potatoes (medium), peeled and cut into large cubes
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4
Chicken Breasts, cleaned and cut into large pieces
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28 ounces
Coconut Milk (regular or low fat)
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7 cups
Chicken Stock
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2 cups
Frozen Green Peas
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2 cups
Bulgur Wheat
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1
Lemon
Directions
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On medium heat, add 2 tbsp of olive oil to a large soup pot.
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Once the oil is hot, add the onions and cook for 5 minutes, stirring often.
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Add the garlic, ginger and chili peppers and cook together for another 2 minutes, stirring often so that the garlic does not burn.
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Add the turmeric and cumin, stirring them together with the aromatics for 1 minute.
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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.
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Mash about half of the sweet potatoes against the side of the pot with a fork.
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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.
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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!
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