Start to Finish: 25 minutes
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
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
(We served over rice)
1. 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, 8-10 minutes or until carrots are crisp-tender.
2. To serve, sprinkle bowls of soup with additional Thai seasoning (this is spicy - so do this at your own discretion) and cilantro. Pass lime wedges.
(Traditionally, you wouldn't do this, but we like to add rice to our coconut soup -- it makes it easier for the kids to eat and it helps fill you up too.)
This recipe is from Better Homes & Gardens. Fast, easy, tasty. We're trying to expand our kids palate, so this was good to try to introduce our kids to other foods. It's a keeper for us.