Coconut Chicken and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Thai-style soup, but any leftover chicken you have on hand will work. Ingredients:
1 (3 1/2-ounce) bag uncooked boil-in-bag long-grain rice |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (13.5-ounce) can light coconut milk |
2 tablespoons minced peeled fresh ginger |
2 tablespoons low-sodium soy sauce |
1 teaspoon grated lime rind |
1 garlic clove, minced |
2 cups shredded cooked chicken |
1/2 cup sliced green onions (about 4 onions) |
3 tablespoons fresh lime juice |
chopped fresh cilantro (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, bring broth and next 5 ingredients to a boil in a Dutch oven. Add chicken; reduce heat, and simmer, uncovered, 2 minutes. Stir in cooked rice, green onions, and lime juice. Ladle soup into bowls, and garnish with cilantro, if desired.
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