Ingredients

• 1  2- to 2-1/2-lb. deli-roasted chicken
• 1  15-oz. can unsweetened coconut milk
• 2  cups water
• 1/4  cup lime juice (2 medium limes)
• 3  medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
• 1  Tbsp. soy sauce
• 2  tsp. Thai seasoning blend
• 1/4  tsp. salt
•   Thai seasoning blend (optional)
•   Fresh cilantro (optional)
•   Lime wedges (optional)

Directions

1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.