THAI CHICKEN VEGETABLE SOUP
What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
- Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
- Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 10.6 g, Cholesterol 15.9 mg, Fat 21.9 g, Fiber 1.9 g, Protein 9.1 g, SaturatedFat 15.9 g, Sodium 675.9 mg, Sugar 1.9 g
THAI-STYLE CHICKEN VEGETABLE SOUP
This is a great soup for a cold day, or an alternative to chicken soup for someone with a cold! It is really a mix between American potato soup and Thai chicken soup.
Provided by breezermom
Categories Potato
Time 35m
Yield 10 cups
Number Of Ingredients 11
Steps:
- Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
- Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.
Nutrition Facts : Calories 253.3, Fat 16, SaturatedFat 3, Cholesterol 31.5, Sodium 599.2, Carbohydrate 9.9, Fiber 2.4, Sugar 3.2, Protein 18.6
THAI CHICKEN VEGETABLE SOUP
[DRAFT]
Provided by Food Network
Time 35m
Yield 5 Servings
Number Of Ingredients 9
Steps:
- 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
- 2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
- 3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
THAI CHICKEN VEGETABLE SOUP
Steps:
- 1. Heat oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender crisp, stirring occasionally. Stir the mushrooms, if desired. 2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 mins or until the chicken is hot, stirring occasionally. 3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
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