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Ingredients
| oven-roasted chicken breast roll: 2.5 lbs |
| canned coconut milk: 7 cups |
| water: 2 cups |
| carrots: 3 |
| soy sauce: 1 Tbl |
| jerk 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.