|1 2- to 2-1/2-lb. deli-roasted chicken|
|1 15-oz. can unsweetened coconut milk|
|2 cups water|
|1/4 cup lime juice (2 medium limes)|
|3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)|
|1 Tbsp. soy sauce|
|2 tsp. Thai seasoning blend|
|1/4 tsp. salt|
|Thai seasoning blend (optional)|
|Fresh cilantro (optional)|
|Lime wedges (optional)|
1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.