Coconut-Lime Chicken Soup
"This comes from BH&G, April 2009 issue. It is a recipe that goes together quickly. The original recipe called for regular unsweetened coconut milk, but I use light coconut milk to cut back on the fat."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 lbs roasted deli chicken
- 15 ounces light coconut milk
- 2 cups water
- 1⁄4 cup lime juice (2 medium limes)
- 3 medium carrots, thin sliced diagonally
- 1 tablespoon soy sauce
- 2 teaspoons Thai seasoning, blend
- 1⁄4 teaspoon salt
- Thai seasoning, blend (optional)
- fresh cilantro (optional)
- lime wedge (optional)
directions
- Remove and discard skin and bones from chicken. Shred chicken.
- In a large saucepan, combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, 2 t Thai Seasoning and salt.
- Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp tender.
- To serve, sprinkle bowls of soup with additional seasoning and cilantro. Pass lime wedges.
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RECIPE SUBMITTED BY
I love to cook, but with two daughters with busy schedules, I'm looking for quick and easy recipes that don't taste quick and easy. My husband is in the Army, so our travels have taken us around Europe and to Australia, as well as to many places here in the U.S. My cooking tastes reflects the foods we've enjoyed in the places we've lived.
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