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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Ingredients

Ingredient Checklist

Directions

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

Nutrition Facts

487 calories; 38 g total fat; 24 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 125 mg cholesterol; 1437 mg sodium. 175 mg potassium; 11 g carbohydrates; 1 g fiber; 4 g sugar; 29 g protein; 74 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 3 mg iron;

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