Prep time: 20 minutes Cooking time: 20 minutes Servings: 4
2 lbs cooked chicken, cut into bite-sized pieces 15oz coconut milk
3 cups chicken broth 1/2 cup lime juice
3 medium carrots, shredded
1 cup broccoli, shredded
1 cup rutabaga, shredded
2 tsp Thai seasoning
1 lime, cut into wedges
Salt and ground black pepper to taste
1/2 tsp curry powder 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp salt
– In a large soup pot, combine chicken broth, lime juice, coconut milk, shredded vegetables, Thai seasoning and chicken. Season to taste with salt and ground black pepper.
– Bring soup to a boil. Lower the heat and let the soup simmer over low heat, covered, until vegetables are slightly tender, about 15 minutes.
– Serve warm with lime wedges.