Thai Chicken Vegetable Soup

Thai Chicken Vegetable Soup
Thai Chicken Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)

  • 1

    medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)

  • 1

    cup sliced mushrooms (shiitake, oyster, cremini)

  • 32

    ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth

  • 2

    cups shredded cooked chicken

  • 14

    ounces (1 can) unsweetened coconut milk

  • 2

    tablespoons lime juice

  • 2

    tablespoons chopped fresh cilantro leaves

Directions

1 . Heat the 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 in 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 minutes 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.

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