Food Soups & Stews Coconut Lime Chicken Soup 4.0 (1) Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on April 1, 2009 Print Share Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 2-2.5 pound deli-roasted chicken 1 15 ounce can unsweetened coconut milk 2 cups water ¼ cup lime juice (2 medium limes) 3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups) 1 tablespoon soy sauce 2 teaspoons Thai seasoning blend ¼ teaspoon salt Thai seasoning blend (optional) Fresh cilantro (optional) Lime wedges (optional) Directions Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings. Print Nutrition Facts (per serving) 487 Calories 38g Fat 11g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 487 % Daily Value * Total Fat 38g 49% Saturated Fat 24g 120% Cholesterol 125mg 42% Sodium 1437mg 62% Total Carbohydrate 11g 4% Total Sugars 4g Protein 29g Vitamin C 7mg 36% Calcium 20mg 2% Iron 3mg 17% Potassium 175mg 4%