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Coconut-Lime Chicken Soup

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove and discard skin and bones from chicken. Shred chicken.
  2. In a large saucepan, combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, 2 t Thai Seasoning and salt.
  3. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp tender.
  4. To serve, sprinkle bowls of soup with additional seasoning and cilantro. Pass lime wedges.

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