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Ingredients
| chicken breasts: 2 lbs |
| canned coconut milk: 1 cup |
| water: 2 cups |
| lime juice: 1/4 cup |
| carrots (chopped): 3 cups |
| soy sauce: 1 tsp |
| Italian seasoning: 2 tsp |
| salt: 1/4 tsp |
Coconut-lime chicken soup
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. 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.
2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.