Soup: Thai Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp Peanut Oil 3 oz Baby Carrots (3 oz = about 10/11 baby carrots) , cut julienne1 medium red bell pepper, cut julienne1 cup, pieces or slices Mushrooms18 oz boneless, skinless chicken breast 6 cup ocean’s halo thai chicken coconut broth 1.75 cup conchita coconut milk ( 13.5 oz can )1 lime yields Lime Juice 2 tbsp Cilantro (optional)
slice chicken breast across the grain into very thin strips about 1" long. i find this easiest to do with a very sharp knife and partially frozen chicken.
heat 1 tsp peanut oil in skillet over medium high heat. cook chicken quickly just until it loses its pink. i like to season with salt pepper, and ginger. set aside.
heat remaining oil in a medium sized saucepan (4qt or larger) over medium high heat. when hot, add carrot and cook till softening. add bell pepper strips. continue cooking until slightly tender...about 5 more minutes. stir in mushrooms and cook a few minutes longer.
add broth to veggies in saucepan. bring to a boil. then reduce heat to medium low.
stir in cooked chicken. simmer another 5 minutes or so. just until the chicken is hot.
stir in coconut milk and simmer until hot and bubbling. off heat, stir in lime juice and cilantro.
Serving Size: ten 1 cup servings
heat 1 tsp peanut oil in skillet over medium high heat. cook chicken quickly just until it loses its pink. i like to season with salt pepper, and ginger. set aside.
heat remaining oil in a medium sized saucepan (4qt or larger) over medium high heat. when hot, add carrot and cook till softening. add bell pepper strips. continue cooking until slightly tender...about 5 more minutes. stir in mushrooms and cook a few minutes longer.
add broth to veggies in saucepan. bring to a boil. then reduce heat to medium low.
stir in cooked chicken. simmer another 5 minutes or so. just until the chicken is hot.
stir in coconut milk and simmer until hot and bubbling. off heat, stir in lime juice and cilantro.
Serving Size: ten 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 177.0
- Total Fat: 13.1 g
- Cholesterol: 26.0 mg
- Sodium: 338.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.1 g
- Protein: 10.9 g
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