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.

Thai Soup with Coconut Milk

Ingredients

  • 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

Instructions

  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: 5 min | Cook: 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 photo credit: Del Monte Foods, Inc.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index


DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!



Balance of Nature