Soup: Thai Chicken Vegetable Soup

1 tbsp Peanut Oil
3 oz Baby Carrots (3 oz = about 10/11 baby carrots) , cut julienne
1 medium red bell pepper, cut julienne
1 cup, pieces or slices Mushrooms
18 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)

if you don't have peanut oil, sesame or whatever your favorite is will be fine.

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