SOUPS: THIA CHICKEN VEGETABLE SOUP(click here to print)

THAI CHICKEN VEGETABLE SOUP

1 tablespoon olive  oil

1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups) 
1 cup sliced mushrooms (shiitake, oyster, cremini) 
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken 
1 can (about 14 ounces) unsweetened coconut milk 
2 tablespoons lime juice 
2 tablespoons chopped fresh cilantro leaves 

How to Make It

• 1
  Heat the oil in a 4-quart saucepan over medium-high heat.  Add the pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired.
• 2
  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.
• 3
  Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving.
• serves 5; 7 grams carbs