Thai Chicken Vegetable Soup

By á-172

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

Preparation

Step 1

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.