Coconut Lime Chicken Soup

By myangelsc86

Start with a deli-roasted chicken, and you can whip up this Thai-inspired soup in less than 30 minutes.

Start to Finish: 25 minutes

Ingredients

• 1 2- to 2-1/2-lb. deli-roasted chicken
• 1 15-oz. can unsweetened coconut milk
• 2 cups water
• 1/4 cup lime juice (2 medium limes)
• 3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
• 1 Tbsp. soy sauce
• 2 tsp. Thai seasoning blend
• 1/4 tsp. salt
• Thai seasoning blend (optional)
• Fresh cilantro (optional)
• Lime wedges (optional)

Details

Servings 4

Preparation

Step 1

1. 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.

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