- 1 tablespoon vegetable oil
- 1 medium carrot, peeled and cut into 2-inch matchstick-thin strips
- 1 medium red pepper, cut into 2-inch matchstick-thin strips
- 1 cup sliced mushrooms (shiitake, oyster, cremini)
- 1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
- 2 cups shredded cooked chicken
- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro leaves
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
- Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
- Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
05/12/2018
recipepes.com
Thai Chicken Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
