Coconut Lime Chicken Soup

I was just visiting my friend Jen and remembered this recipe Jill found a few months ago. It is a very quick and easy way to use up leftover chicken (I didn't use quite as much chicken as the recipe called for, I had about 1/2 a deli chicken from Sobeys). For the Thai seasoning, I have some from Victorian Epicure. I didn't have any fresh cilantro, but thought it was pretty good, anyways. James din't like it, but he's picky!

Makes: 4 servings
Start to Finish: 25 minutes


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.

Nutrition Facts
Servings Per Recipe 4 servings Calories 487, Total Fat (g) 38, Saturated Fat (g) 24, Cholesterol (mg) 125, Sodium (mg) 1437, Carbohydrate (g) 11, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 29, Vitamin C (DV%) 12, Calcium (DV%) 2, Iron (DV%) 17, Percent Daily Values are based on a 2,000 calorie diet