Coconut-Lime Chicken Soup

This comes from BH&G, April 2009 issue. It is a recipe that goes together quickly. The original recipe called for regular unsweetened coconut milk, but I use light coconut milk to cut back on the fat.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  lbs  roasted deli chicken
• 15  ounces light coconut milk
• 2  cups water
• 1⁄4 cup lime juice (2 medium limes)
• 3  medium carrots, thin sliced diagonally
• 1  tablespoon soy sauce
• 2  teaspoons  Thai seasoning, blend
• 1⁄4 teaspoon salt
•  Thai seasoning, blend (optional)
•  fresh cilantro (optional)
•  lime wedge (optional)

Directions

1. Remove and discard skin and bones from chicken. Shred chicken.
2. In a large saucepan, combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, 2 t Thai Seasoning and salt.
3. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp tender.
4. To serve, sprinkle bowls of soup with additional seasoning and cilantro. Pass lime wedges.