Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
If desired, serve topped with extra cilantro and lime wedges.
Ingredients:
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- 3 Tbsp butter
- 1 carrot, shredded
- thai seasoning (see below)
- 2 cups chicken broth
- 1/2 bunch fresh cilantro
- 1 15 ounce can unsweetened coconut milk
- 1 2 - 2 1/2 pound deli-roasted chicken from the grocery store, shredded
- 1 cup previously cooked long grain rice
- the juice of 1 lime
- 1 Tbsp. soy sauce
- extra cilantro for garnish (optional)
- lime wedges (optional)
- Thai Seasoning:
- 1/2 tsp. curry powder
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. chili powder
- 1/4 tsp. paprika
- 1/4 tsp. salt
Instructions:
Posted in Soups
