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Thai Chicken Vegetable Soup
*Recipe courtesy of Swanson
Course
Soup
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Author
Amee
Ingredients
1
tablespoon
vegetable oil
1
medium carrot
peeled and cut into 2-inch matchstick-thin strips (about ½ cup)
1
medium red bell pepper
cut into 2-inch matchstick-thin strips (about 1 ½ cups)
1
cup
sliced mushrooms
shiitake, oyster, cremini
32
ounces
1 carton Swanson® Thai Ginger Flavor Infused Broth
2
cups
shredded cooked chicken
14
ounces
1 can unsweetened coconut milk
2
tablespoons
lime juice
2
tablespoons
chopped fresh cilantro leaves
Instructions
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.