Coconut Lime Chicken Soup – Sue Richards
3 T. butter
1 carrot, shredded
tai seasoning (see below)
2 c. chicken broth
1/2 bunch fresh cilantro
1 15 oz can unsweetened coconut milk
1 2-2 1/2 pound deli-roasted chicken from the grocery store, shredded
1 c. previously cooked long grain rice
the juice of one lime
1 T. soy sauce
extra cilantro for garnish
1/2 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. salt
1. Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
2. In a blender, add chicken broth and cilantr and pulse a few times, then pour contents of blender into the pot.
3. Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
4. If desired, serve topped with extra cilantro and lime wedges.