Coconut Lime Chicken Soup

Recipe From: Shae Johnson

Our family loves the combination of flavors in this soup! We added a tad bit more rice and 1/2 cup more broth than what the below recipe calls for. 

VIA

3 Tbsp butter

1 large carrot, shredded

Thai seasoning (see below)

2 cups chicken broth

1/2 bunch fresh cilantro

1 15 ounce can unsweetened coconut milk

1 2 - 2 1/2 pound deli-roasted chicken from the grocery store, shredded

1 cup previously cooked long grain rice

the juice of 1 lime

1 Tbsp. soy sauce

extra cilantro for garnish (optional)

lime wedges (optional)

Thai Seasoning:

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

Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.

In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.

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.

If desired, serve topped with extra cilantro and lime wedges.