Thai Chicken Vegetable Soup
Servings 5
Ingredients
- 1 tablespoon canola oil
- 1 medium carrot peeled and cut into 2" thin matchstick slices
- 1 red pepper seeded and cut into 2" thin slices
- 1 8 ounce package of sliced mushrooms
- 1 cup snow peas cut in half
- 1 carton 32 ounces Swanson Thai Ginger Flavor Infused Broth
- 2 cups chopped cooked chicken
- 1 can 15 ounces unsweetened coconut milk
- 2 tablespoons lime juice
- 1 dash of fish sauce optional
- 2 tablespoons chopped fresh cilantro leaves about 10 sprigs, leaves picked from stems and chopped
- Lime slices and additional cilantro for garnish
Instructions
- In a large stockpot, heat the canola oil over medium-high heat.
- Add the carrots and peppers and sauté for 5 minutes, stirring occasionally, until slightly tender.
- Add the mushrooms and snow peas and sauté, stirring constantly, for a 2-4 minutes more.
- Add the broth and increase heat to a boil.
- Once boiling, reduce heat to medium-low, add chopped cooked chicken and simmer about 5 minutes, until the chicken is heated through.
- Stir in coconut milk and simmer for a few more minutes.
- Add lime juice, fish sauce (if using), and cilantro.
- Garnish with lime slices and additional cilantro.