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Golden Curry Chicken Soup

From Statesboro Market2Go

<p>A spicy, veggie packed chicken soup recipe that&#8217;s great for cold weather! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

2 tablespoons Olive oil
2 large Sweet potatoes (cubed)
2 large Carrots (peeled & cut into half moons)
1/2 of a medium sized Onion (preferably purple, diced)
2 tablespoons Garlic (minced)
4 tablespoons Thai green curry paste
1 tablespoon Garlic chili sauce
1 tablespoon Sriracha sauce
3/4 cup Quinoa (uncooked)
6 cups Chicken broth (divided)
15 ounces Coconut milk (full fat)
1 teaspoon Ground turmeric
1/2 teaspoon Ground ginger
1/4 teaspoon Salt
1 pound Boneless skinless chicken breast
1 stick Fresh lemongrass
1 medium sized Green pepper (sliced & halved)
1 Lime (juiced)
Fresh Thai basil (to taste)
And/or fresh cilantro (to taste)

Step by Step Instructions
  1. Heat a Dutch oven or a pot over medium-high heat, then add the oil & garlic. Wait for the garlic to become fragrant, then add the sweet potatoes, carrots, onion, and salt. Saute for 5 to 7 minutes, stirring periodically.
  2. Add the curry paste, chili sauce, sriracha, quinoa, 4 cups of broth, and the coconut milk to the pot, then stir until combined. Add the turmeric, ginger, salt, chicken breast, and lemongrass to the pot and mix well. Bring to a boil over high heat.
  3. Turn the heat to low and cover the pot. Simmer for 30 minutes, stirring after 15 minutes. Remove the chicken breast from the pot and mix in the remaining cups of broth, and cover the soup. Shred the chicken with 2 forks, then return it to the pot along with the sliced pepper.
  4. Simmer for 5 to 10 minutes, add the lime and herbs of choice, then serve.