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Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.

Source: Midwest Living

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total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

Nutrition Facts

487 calories; fat 38g; cholesterol 125mg; saturated fat 24g; carbohydrates 11g; insoluble fiber 1g; sugars 4g; protein 29g; vitamin a 74.3IU; vitamin c 7.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 1437mg; potassium 175mg; calcium 20.2mg; iron 3.1mg.
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