Serves 6

Prep time 5 min.

Cook time 10 min.

Ingredients

1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breast halves, thinly sliced

3½ cups College Inn® Fat Free & Lower Sodium Chicken Broth

1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Zesty Jalapeños , drained

1 can (14.5oz.) Del Monte® Sliced Carrots, drained

1 Tbsp. grated fresh ginger

Juice and zest of 1 lime, (about 2 Tbsp. juice)

1 cup light coconut milk

½ cup torn cilantro leaves

Directions

  1. Heat oil in a large saucepan over medium-high heat. Cook chicken about 5 minutes, stirring frequently, until no longer pink inside.

  2. Add broth, tomatoes, carrots, ginger, lime juice and lime zest. Bring to a boil over high heat. Remove from heat and stir in coconut milk; DO NOT BOIL.

  3. Serve soup topped with cilantro leaves and extra lime, if desired.

 

VARIATION: To make Thai Shrimp or Pork Soup, prepare recipe as directed, except substitute 12 oz. medium shrimp or 2 cups chopped pork (1/2-inch pieces) instead of chicken in Step 1.

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