Thai Coconut Soup
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.
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