Soup

Soup: Thai Chicken Vegetable Soup is for Soup.

Soup: Thai Chicken Vegetable Soup takes 20 minutes to prepare.

Soup: Thai Chicken Vegetable Soup takes 15 minutes to cook.

Soup: Thai Chicken Vegetable Soup makes 10 servings.

The ingredients for Soup: Thai Chicken Vegetable Soup are:

1 tbsp Peanut Oil
3 oz Baby Carrots (3 oz = about 10/11 baby carrots) , cut julienne
1 medium red bell pepper, cut julienne
1 cup, pieces or slices Mushrooms
18 oz boneless, skinless chicken breast
6 cup ocean?s halo thai chicken coconut broth
1.75 cup conchita coconut milk ( 13.5 oz can )
1 lime yields Lime Juice
2 tbsp Cilantro (optional)

Here is how you make Soup: Thai Chicken Vegetable Soup:

slice chicken breast across the grain into very thin strips about 1" long. i find this easiest to do with a very sharp knife and partially frozen chicken. heat 1 tsp peanut oil in skillet over medium high heat. cook chicken quickly just until it loses its pink. i like to season with salt pepper, and ginger. set aside.heat remaining oil in a medium sized saucepan (4qt or larger) over medium high heat. when hot, add carrot and cook till softening. add bell pepper strips. continue cooking until slightly tender...about 5 more minutes. stir in mushrooms and cook a few minutes longer.add broth to veggies in saucepan. bring to a boil. then reduce heat to medium low.stir in cooked chicken. simmer another 5 minutes or so. just until the chicken is hot.stir in coconut milk and simmer until hot and bubbling. off heat, stir in lime juice and cilantro.Serving Size:?ten 1 cup servings

The nutritional information for Soup: Thai Chicken Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 177.0

• Total Fat: 13.1 g
• Cholesterol: 26.0 mg
• Sodium: 338.1 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 1.1 g
• Protein: 10.9 g