burmese chicken soup

Hall of fame.  I tried this soup because I trust Costco and this recipe was in their Costco Connection magazine.  It's soooo flavorful and delicious.  Try it.

burmese chicken soup (Costco Connection magazine, January 2020)
1 tablespoon grape seed oil (I used olive oil)
3 garlic cloves, minced
1-inch piece of ginger, peeled and minced
1 shallot, finely diced (I minced 1/2 white onion)
1 tablespoon ground ginger
1 tablespoon ground turmeric
1 tablespoon ground coriander
1/2 teaspoon red pepper flakes
1 teaspoon salt
2 medium sweet potatoes, peeled and cut into 1/2-inch dice
2 cups chicken broth, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 (13.7 ounce) can light unsweetened coconut milk
juice of 1 lime
1 bunch cilantro, washed, stems removed and roughly chopped

Heat medium Dutch oven or heavy stockpot over medium-high heat; add oil.  Saute the garlic, ginger, and shallot until aromatic, about 3-4 minutes.  Add the spices and the salt and saute another minute, stirring.  Lower heat to medium and add the sweet potatoes and cook for about 6-8 minutes, stirring occasionally.
Deglaze pot with 1/2 cup of the chicken broth, scraping up any brown bits from the bottom of the pot.  Add the remaining chicken broth, chicken and coconut milk; bring to a simmer.  Cover pot and simmer until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes.
Add lime juice.  Stir in half the cilantro.  Spoon into bowls, garnish with remaining cilantro and serve.  Makes 8 cups.