Coconut lime chicken soup


bullet1 2- to 2-1/2-lb.  deli-roasted chicken
bullet1 15-oz. can  unsweetened coconut milk
bullet2 cups  water
bullet1/4 cup  lime juice (2 medium limes)
bullet3 medium  carrots, thinly-sliced diagonally (about 1-1/2 cups)
bullet1 Tbsp.  soy sauce
bullet2 tsp.  Thai seasoning blend
bullet1/4 tsp.  salt
bulletThai seasoning blend (optional)
bulletFresh cilantro (optional)
bulletLime 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.