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Coconut Chicken and Rice Soup

Prep time 10 mins
Cook time 10 mins
Yield 5 servings (serving size: 1 1/2 cups)
Thai-style soup, but any leftover chicken you have on hand will work.

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)

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection