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Coconut Lime Chicken Soup
- Makes: 4 servings
- Start to Finish
Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.
2 1/2 -
unsweetened coconut milk
lime juice (2 medium limes)
medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
Thai seasoning blend
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.
(Coconut Lime Chicken Soup)
Servings Per Recipe 4, Riboflavin (mg) 0, chol. (mg) 125, sat. fat (g) 24, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, calcium (mg) 20, cal. (kcal) 487, iron (mg) 3, pro. (g) 29, vit. A (IU) 74, carb. (g) 11, vit. C (mg) 7, Fat, total (g) 38, Thiamin (mg) 0, fiber (g) 1, sodium (mg) 1437, sugar (g) 4, Potassium (mg) 175