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Friday, April 11, 2014

Coconut & Lime Chicken Soup

This has been my favorite light dish for the spring and summer for years.  It's creamy and refreshing at the same time, the perfect blend of coconut milk and tangy limes.  This recipe is a variation on a few different Thai soups, but mostly from this recipe: http://www.bhg.com/recipe/chicken/coconut-lime-chicken-soup/
After you de-bone the rotisserie chicken, this comes together in minutes.  I love it with or without the quinoa added.  If we're just having the soup for dinner, I'll add the quinoa to make it more substantial, (mostly for my husband who can't understand how anyone could possibly just eat soup for dinner!)  So for this reason, that's why I like to serve it alongside my caramelized onion, spinach, and feta quesadillas (recipe coming soon!), and in that case I leave the quinoa out.   

1 14.5 oz. can unsweetened Lite coconut milk
1 can chicken broth
1 cup water
1 1/2 cups shredded rotisserie chicken
1/2 cup quinoa
1 cup shredded carrots
juice from 3-5 limes (depending on how tangy you like it)
1 1/2 Tbsp tamari (or low sodium soy sauce)
1/2 tsp salt
limes for garnish

1 Tbsp bottled Pad Thai sauce

*To make vegan, omit the chicken and use vegetable broth instead of chicken broth.  Increase the quinoa to 2 cups, or use brown rice noodles (cooked separately and added at the end)  OR add white northern beans, also delicious!

1.  Take the 1 1/2 cups of chicken off the bones and shred.  Set aside.
2.  In a large stockpot, bring the broth, coconut milk, and water to a boil.  Rinse the quinoa ( if using) and add to the broth, along with the carrots.   Boil gently for 10-15 minutes, until carrots and quinoa are cooked.  Stir in the tamari (or soy sauce), and pad thai sauce, if using. 
3.  Add the chicken and lime juice, simmer for 5 more minutes.  Season with the salt, and pepper if desired. 
4.  Serve in bowls and top with cilantro, and a squeeze of lime juice. 

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