Potato,Chicken,and Coconut Soup

If you're looking for a different soup recipe this is a yummy Asian inspired soup.

Ingredients

5 cups water
2 cups chopped peeled baking potato
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
2 (5-inch) stalks lemongrass, cut in half lengthwise
3 garlic cloves, minced
2 cups shredded cooked chicken breast (about 2 breasts)
3 tablespoons chopped fresh cilantro
4 teaspoons fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1 (13.5-ounce) can light coconut milk
Preparation
Combine first 9 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 25 minutes or until vegetables are tender. Discard lemongrass. Cool slightly. Pour 2 cups potato mixture in a blender; process until blended. Pour into a bowl. Repeat procedure with 2 cups potato mixture. Return pureed mixture to pan. Stir in chicken and remaining ingredients; cook over medium heat 5 minutes or until thoroughly heated.
Yield

6 servings (serving size: 1 1/3 cups)
Nutritional Information

CALORIES 191(23% from fat); FAT 4.9g (sat 3.3g,mono 0.6g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 40mg; CALCIUM 31mg; CARBOHYDRATE 20.5g; SODIUM 581mg; PROTEIN 17.3g; FIBER 1.9g

Chef: Isabel Cruz
Cooking Light, NOVEMBER 2005