THAI CHICKEN VEGETABLE SOUP

THAI CHICKEN VEGETABLE SOUP image

Categories Chicken

Yield 4 servings

Number Of Ingredients 9

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1 T vegetable oil
1 medium carrot, 2" matchstick thin strips
1 medium red pepper, 2" matchstick thin strips
1 cup sliced mushrooms
32 oz Swanson Thai Ginger flavor infused broth
2 cups shredded cooked chicken
1 can (14 oz) coconut milk
2 T lime juice
2 T chopped fresh cilantro (garnish)

Steps:

1. Heat oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender crisp, stirring occasionally. Stir the mushrooms, if desired. 2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 mins or until the chicken is hot, stirring occasionally. 3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.