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