Coconut Lime Chicken Soup
Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.
Recipe from Better Homes and Gardens
1 2 - 2 1/2 pound deli-roasted chicken
1 15 ounce 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 tablespoon soy sauce
2 teaspoons Thai seasoning blend
1/4 teaspoon salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
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.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.
Per Serving: cal. (kcal) 487, Fat, total (g) 38, chol. (mg) 125, sat. fat (g) 24, carb. (g) 11, fiber (g) 1, sugar (g) 4, pro. (g) 29, vit. A (IU) 7434, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 1437, Potassium (mg) 175, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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