by kirra » Mon Oct 24, 2011 1:05 pm
Coconut Lime Chicken Soup
Ingredients:
1 2 - 2 1/2 pound deli-roasted chicken
1 15 ounce can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 tablespoon soy sauce
2 teaspoons Thai seasoning blend
1/4 teaspoon salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
Preparation:
Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.
[b][size=150]Coconut Lime Chicken Soup[/size]
Ingredients:[/b]
1 2 - 2 1/2 pound deli-roasted chicken
1 15 ounce can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 tablespoon soy sauce
2 teaspoons Thai seasoning blend
1/4 teaspoon salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
[b]Preparation:
[/b]
Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.