Thai Soup with Coconut Milk

Diced tomatoes with zesty jalapenos, coconut milk, ginger and fresh lime take a quick route to Thai inspired flavors in this bold, satisfying chicken soup. Top with lightly torn cilantro leaves for a garnish and authentic taste.

Serves

6
Prep Time
5 min.
Cook Time
10 min.
Diced tomatoes with zesty jalapenos, coconut milk, ginger and fresh lime take a quick route to Thai inspired flavors in this bold, satisfying chicken soup. Top with lightly torn cilantro leaves for a garnish and authentic taste.
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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