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Thai Soup with Coconut Milk

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.


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, thinly sliced
  • 3 1/2 cups College Inn® Fat Free & Lower Sodium Chicken Broth
  • 1 (14.5 ounce) can Del Monte® Petite Cut Diced Tomatoes with Zesty Jalapeños , drained
  • 1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
  • 1 tablespoon grated fresh ginger
  • Juice and zest of 1 lime, (about 2 tablespoons juice)
  • 1 cup light coconut milk
  • 1/2 cup torn cilantro leaves
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  1. Heat oil in a large saucepan over medium-high heat.
  2. Cook chicken about 5 minutes, stirring frequently, until no longer pink inside.
  3. Add broth, tomatoes, carrots, ginger, lime juice and lime zest. Bring to a boil over high heat.
  4. Remove from heat and stir in coconut milk; DO NOT BOIL.
  5. Serve soup topped with cilantro leaves and extra lime, if desired.

Serves 6 | Prep Time: 5 min | Cook Time: 10 min

Thai Shrimp or Pork Soup

Prepare recipe as directed, except substitute 12 ounces medium shrimp or 2 cups chopped pork (1/2-inch pieces) instead of chicken in Step 2.

Recipe and pho credit: Del Monte Foods, Inc.

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