I am still in my soup mode. I should be floating away by the time spring arrives.

One tablespoon peanut oil

One thin sliced red pepper

One thin sliced carrot

Six ounces of thin sliced mushrooms

One box of  Swanson thai ginger broth

One to two cups o f cooked chicken

One cup of corn

One to two cups cooked rice

One can of coconut milk

Three tablespoons honey

Three tablespoons chopped cilantro

Three tablespoons lime juice

One  sliced jalapeno pepper for garnish

Heat the oil

Add the carrots, peppers and mushrooms.

Cook for five minutes

Add the broth and bring to a boil

Simmer for ten minutes

Add the coconut milk and simmer five more minutes

Add the chicken, rice, corn and cilantro

Simmer for another ten minutes

Add the lime juice

Pour into bowls

Top with a few slices of jalapeno, a lime wedge and some more cilantro

This recipe was on the back of the Swanson Thai Ginger Broth box.

I just changed it a little.

Published by cmangoff

View all posts by cmangoff