Saturday, April 26, 2014

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

THAI CHICKEN VEGETABLE SOUP

tablespoon olive  oil

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

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