Thai chicken vegetable soup is delicious! A couple of weeks ago I saw this Thai Ginger broth on the clearance rack at Publix. I found a wonderful recipe on the back for Thai Chicken Vegetable Soup! So I am sharing it with you right off the back of the box because I wouldn’t want you to miss out! It is very simple and quick to make. The broth is a bit spicier than I anticipated but suited our family very well. To accompany our soup we made rice. Using our homemade bone broth for the liquid in the rice adds a lot of flavors. I had a bit of onion and zucchini left from other cooking so I sauteed them in a bit of olive oil and then added the bone broth and the rice and covered it until it was done. Some of us ate ours over the rice and some ate the rice separately. Either way, it was all good.
Swanson’s Thai Chicken Vegetable Soup
1 Tablespoon cooking oil
1 medium carrot, cut into 2-inch matchstick-thin strips
1 medium red pepper cut into 2-inch matchstick-thin strips
1 cup mushrooms ( I used baby Bella)
1 quart Swanson’s Thai Ginger Flavor Infused Broth
2 cups shredded chicken
1 can unsweetened coconut milk
2 Tablespoons of lime juice
2 Tablespoons of chopped fresh cilantro
Heat the oil in a 4-quart saucepan over medium-high heat. Add carrot and pepper and cook 5 minutes until slightly tender. Stir in mushrooms. Add broth to the saucepan and heat to a boil. Reduce heat to medium-low. Stir in chicken, cook 5 minutes until it is hot. Stir in coconut milk and cook until the mixture is hot and bubbling. Stir in lime juice and cilantro.
Thank you, Swanson’s for making a great broth meal starter!
