Ingredients

•  1 tablespoon olive oil
• 1 cup of carrots - matchstick-thin strips (organic)
• 1 large red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
• 1 cup sliced shiitake mushrooms
• 32 ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth
• ** Optional - 2 cups shredded cooked chicken
• 14 ounces (1 can) unsweetened coconut milk
• 1 lime squeezed
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. 1 . Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired.
2. 2 . Add the broth to the saucepan and heat to a boil.  Reduce the heat to medium-low.
3. 3 . Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving.