Thai Ginger Soup

By Stacy_K

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.