
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.
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My family really enjoyed this soup! Great ingredients provide lots of flavor in a super simple dish. We made biscuits with it for more substance.
11/16/2009 07:31:59 PM Report AbuseThis is a really good meal. I added some brown rice for some texture and it fills you up a lot faster.
11/15/2009 02:22:25 PM Report Abuse