Coconut-Lime Chicken Soup

• 2 lbs roasted deli chicken
• 15 ounces light coconut milk
• 2 cups water
• 14 cup lime juice (2 medium limes)
• 3 medium carrots, thin sliced diagonally
• 1 tablespoon soy sauce
• 2 teaspoons Thai seasoning, blend
• 14 teaspoon salt
• Thai seasoning, blend (optional)
• fresh cilantro (optional)
• lime wedge (optional)

1. Remove and discard skin and bones from chicken.
2. Shred chicken.
3. In a large saucepan, combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, 2 t Thai Seasoning and salt.
4. Bring to a boil.
5. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp tender.
6. To serve, sprinkle bowls of soup with additional seasoning and cilantro.
7. Pass lime wedges.

deli chicken, light coconut milk, water, lime juice, carrots, soy sauce, blend, salt, fresh cilantro, lime

Taken from www.food.com/recipe/coconut-lime-chicken-soup-363682 (may not work)