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.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
- 1 medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
- 1 cup sliced mushrooms (shiitake, oyster, cremini)
- 2 tablespoons minced peeled ginger root
- 1/4 teaspoon cayenne pepper
- 1 carton (32 ounces) Swanson® Chicken Broth or Natural Goodness Lower Sodium Chicken Broth or Organic 100% Natural Chicken Broth
- 1 can (14 ounces) unsweetened coconut milk
- 2 cups shredded cooked boneless, skinless chicken breast or shredded cooked turkey
- 2 tablespoons lime juice
- 1 1/2 teaspoons grated lime zest
- 2 teaspoons grated lemon zest
- 2 tablespoons chopped fresh cilantro
Instructions
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Tips
- Can I use my leftover turkey from Thanksgiving? YES! Substitute turkey for the chicken (light or dark meat, they both work great).
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Step 1
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and bell pepper and cook for 5 minutes or until tender-crisp. Stir in the mushrooms and cook for 1 minute, stirring occasionally. Add the ginger and cayenne pepper and cook and stir for 30 seconds.
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Step 2
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.
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Step 3
Stir in the lime juice, lime zest and lemon zest. Season to taste with salt and black pepper. Add the cilantro just before serving.
