Coconut-Lime Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
2 lbs roasted deli chicken |
15 ounces light coconut milk |
2 cups water |
1/4 cup lime juice (2 medium limes) |
3 medium carrots, thin sliced diagonally |
1 tablespoon soy sauce |
2 teaspoons thai seasoning, blend |
1/4 teaspoon salt |
thai seasoning, blend (optional) |
fresh cilantro (optional) |
lime wedge (optional) |
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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