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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. 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.

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.

Recipe and photograph courtesy of Del Monte Foods, Inc.


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