Originally developed with Thai Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, coconut milk, ginger and lime for authentic Thai flavor. This warm and hearty soup has layers of delicious flavor that will make you want to go back for seconds. For even more authentic Thai flavor, try using lemongrass (either fresh or paste) instead of the lemon zest.
cost per recipe: $8.22
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)
tablespoons minced peeled ginger root
teaspoon cayenne pepper
carton (32 ounces) Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
can (14 ounces) unsweetened coconut milk
cups shredded cooked boneless, skinless chicken breast
tablespoons lime juice
teaspoons grated lime zest
teaspoons grated lemon zest
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 and cook for 1 minute, stirring occasionally. Add the ginger and cayenne pepper and cook and stir for 30 seconds.
Add the broth and coconut milk to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the chicken and cook until hot. Remove the saucepan from the heat.
Stir in the lime juice, lime zest and lemon zest. Season to taste. Add the cilantro just before serving.