Coconut Chicken and Rice Soup

recipe
Thai-style soup, but any leftover chicken you have on hand will work.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 242
Fat 7.9 g
Satfat 4.6 g
Protein 21.0 g
Carbohydrate 22.1 g
Cholesterol 50 mg
Iron 2.0 mg
Sodium 702 mg
Caloriesfromfat 29 %
Fiber 0.9 g
Calcium 18 mg

Ingredients

1 (3 1/2-ounce) bag uncooked boil-in-bag long-grain rice
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
1 teaspoon grated lime rind
1 garlic clove, minced
2 cups shredded cooked chicken
1/2 cup sliced green onions (about 4 onions)
3 tablespoons fresh lime juice
Chopped fresh cilantro (optional)

Preparation

Cook rice according to package directions, omitting salt and fat.

While rice cooks, bring broth and next 5 ingredients to a boil in a Dutch oven. Add chicken; reduce heat, and simmer, uncovered, 2 minutes. Stir in cooked rice, green onions, and lime juice. Ladle soup into bowls, and garnish with cilantro, if desired.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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