Coconut Lime Chicken Soup
1 2- to 2-1/2-lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 Tbsp. soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
Fresh cilantro, optional for serving
Lime wedges optional for serving
- 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.
- To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.