Heat the Vegetable Oil (1 tablespoon) in a 4-quart saucepan over medium-high heat.
Add the Carrot (1) and Red Bell Pepper (1) and cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir in the Shiitake Mushroom (1 cup) and cook for 1 minute, stirring occasionally. Add the Fresh Ginger (2 tablespoon) and Cayenne Pepper (1/4 teaspoon) and cook and stir for 30 seconds.
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.
Stir in the Boneless, Skinless Chicken Breast (2 cup) and cook until hot. Remove the saucepan from the heat.
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 tablespoon) just before serving.