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Thai Chicken Vegetable Soup

*Recipe courtesy of Swanson
Course Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 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.