Another Homerun with Swanson Thai Ginger Broth [Recipe]
I am a big fan of the Swanson infused broth line. I found them at Wal Mart in the soup isle. The flavor is simply amazing, and the simple recipe’s on the box can make you a 5 star chef. Here’s the recipe from the box for Thai Chicken Vegetable soup. I also made cilantro lime rice and added it to my soup.
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 ounces) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves
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.