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.
Heat the Vegetable Oil (1 Tbsp) in a 4-quart saucepan over medium-high heat.
2.
Add the Carrot (1) and Red Bell Pepper (1) and cook for 5 minutes or until tender-crisp, stirring occasionally.
3.
Stir in the Shiitake Mushrooms (1 cup) and cook for 1 minute, stirring occasionally. Add the Fresh Ginger (2 Tbsp) and Cayenne Pepper (1/4 tsp) and cook and stir for 30 seconds.
4.
Add the Swanson® Thai Ginger Flavor Infused Broth (1 carton) and Unsweetened Coconut Milk (1 can) to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes.
5.
Stir in the Boneless, Skinless Chicken Breasts (2 cups) and cook until hot. Remove the saucepan from the heat.
6.
Stir in the juice and zest of the Lime (1), followed by the zest of the Lemon (1). Season to taste. Add the Fresh Cilantro (2 Tbsp) just before serving.
Author's Notes
You can use leftover chicken, or better yet, set some chicken aside for soups or salads next time you are cooking.
Nutrition Per Serving
CALORIES
252
FAT
11.6 g
PROTEIN
26.2 g
CARBS
10.5 g
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