What's Cooking at ST (and at my house) -- Jan 22nd, 2021

• ST introduced an RF front-end for Global Navigation Satellite System (GNSS) receivers that integrates the impedance-matching and electrostatic-discharge (ESD) protection circuitry typically implemented using discrete components to simplify the design and save real-estate.
• One blog post that went live discusses why engineers might want to increase the robustness of their surge protection circuits; regulatory bodies are starting to do that, too. 
• Another blog post shows engineers how to quickly design a graphical user interface for an embedded system using the demos, example code, and Getting Started guide available with the upgraded and updated TouchGFX 4.16.  
• ST will announce is Q4 and Full Year 2020 Earnings next week on Thursday, Jan 28th. We had already announced preliminary Q4 new revenues of $3.24 billion on Jan 8th. 

Serves: 4

Time: < 60 min.

Ingredients

• 2 tsp Coconut Oil
• 3 cloves Garlic
• 1 Tbsp Ginger, fresh, minced
• 1 Bunch Green Onions, diced
• 1/4 C Basil, diced
• 2 Stalks Lemongrass (white inner bulb), minced
• 1 Tbsp Turmeric fresh (or 1 tsp ground Turmeric)
• 1/4 tsp Cayenne pepper (or to taste)
• 1 (15-oz) can Coconut Milk
• 32 oz Chicken Broth (low sodium)
• 1 lb Chicken Thighs (boneless)
• 1/2 tsp Salt (or to taste)
• 2 medium Sweet Potatoes, spiralized (or chopped) (can be replaced or supplemented with Butternut Squash)
• 1 Red Bell Pepper, chopped
• Garnish: Cilantro, Lime Juice, Hot Sauce

Preparation

• Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion, basil, and lemongrass. Saute for about 5 minutes until the onions begin to turn translucent and slightly golden. Next, add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.
• Add in coconut milk, chicken broth, and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 
• Reduce heat to medium-low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
• Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. 
• Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes. 
• Taste and adjust seasoning as needed. Serves 4. Garnish with cilantro, extra green onion, hot sauce, and a squeeze of fresh lime juice.

Opt in or Opt out of an email of this newsletter at any time!