ingredients
 | 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) |
Directions
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.