Thai Chicken Vegetable Soup
You can substitute 1/2 pound cleaned shrimp, or julienne tofu for the chicken, adding after the coconut milk. Make a heartier meal by adding 12 ounces (raw weight) cooked rice noodles or angel hair pasta. Garnish with snow peas, bean sprouts, julienne radishes and/or chopped peanuts.
1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
32 ounces Swanson Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
14-ounce can unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
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. Makes 5 servings.
Source: Adapted by Linda Cicero from Campbell’s Soup
Per serving: 323 calories (67 percent from fat), 24 g fat (16 g saturated, 5 g monounsaturated), 50 mg cholesterol, 19 g protein, 10 g carbohydrate, 3 g fiber, 662 mg sodium.