Thai Ginger Soup

This was my first time making a Thai dish and I was so pleased the way it came out that I had to share this with you. I was actually in the mood for Chicken Noodle Soup, but while I was in the grocery store, I was inspired to make this Thai soup using this new Swanson Thai Ginger broth I found. I thought I was going to have to add a few pieces of ginger or salt to boost the flavor of the broth, but to my surprise, it was amazing and quick. I didn't have time to take a lot pictures, but hopefully you'll be inspired to try it.What I love about this recipe is that you can all whatever vegetables you like. I used yellow squash, carrots, red and orange bell pepper, and shrimp. Delish!




tablespoon vegetable oil medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup) medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups) cup sliced mushroom (shiitake, oyster, cremini) 32 ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth cups shredded cooked chicken 14 ounces (1 can) unsweetened coconut milk tablespoons lime juice tablespoons chopped fresh cilantro leaves

1 . Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired. 2 . Add the broth to the saucepan and heat to a boil.  Reduce the heat to medium-low.  Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.3 . Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving.
Let me know what you think.