Thai Ginger Soup Recipe

Ingredients

36 oz chicken breast, cooked and shredded
64 oz Swanson Thai Ginger Infused Broth
3 cloves garlic, minced
3 medium carrots, peeled and sliced
1 large red bell pepper seeded and sliced
8 oz sliced water chestnuts
11 oz coconut milk
1/8 cup chopped green onion
2-3 T. fresh chopped cilantro
2-3 t. crushed red pepper (to taste)
2-3 T. fresh chopped basil (or 2 t. dry)
Pinch of pepper
Juice of one lime
(Swap out or add other veggies or mushrooms if you like)

Preparation

Step 1

Add all ingredients to a pot (except fresh cilantro and basil - if using dry add right away, and coconut milk)and bring to a boil over medium heat. Cook until veggies start to soften then add fresh cilantro and basil and coconut milk. Reduce heat to low and simmer for about 15-20 minutes.

Eat as a soup or pour it over rice.