Coconut Lime Chicken Soup
Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.
Ingredients
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1 2- to 2-1/2-lb. deli-roasted chicken
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1 15-oz. can unsweetened coconut milk
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2 cups water
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1/4 cup lime juice (2 medium limes)
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3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
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1 Tbsp. soy sauce
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2 tsp. Thai seasoning blend
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1/4 tsp. salt
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Thai seasoning blend (optional)
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Fresh cilantro (optional)
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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
Calories 487, Total Fat 38 g, Saturated Fat 24 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 125 mg, Sodium 1437 mg, Carbohydrate 11 g, Total Sugar 4 g, Fiber 1 g, Protein 29 g. Daily Values: Vitamin C 12%, Calcium 2%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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