Coconut Lime Chicken Soup

Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.


Coconut Lime Chicken Soup

by 5  people


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Ingredients
  • 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)
Directions
1.
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.
2.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.
Nutrition information
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 (g) 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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