What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove.
cost per recipe: $8.07
The price is determined by the national average.
tablespoon vegetable oil
medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
cup sliced mushrooms(shiitake, oyster, cremini)
ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth
cups shredded cooked chicken
ounces (1 can) unsweetened coconut milk
tablespoons lime juice
tablespoons chopped fresh cilantroleaves
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.