I’m using rotisserie chicken in this recipe. It’s my new secret ingredient! Eat as much of the chicken as you can off of the bone like a barbarian, and then use some of the leftovers to make this soup.
Thai Chicken and Vegetable Soup With Coconut Milk
2 cups vegetable or chicken broth
1 can light coconut milk
1 cup water
1 cup shredded rotisserie chicken
1 cup chopped broccoli
1 cup Asian style frozen mixed vegetables
1/2 cup chopped onion
1-2 tablespoons Sambal Oelek
1 tablespoon Thai fish sauce
2 tablespoons chopped cilantro
2 tablespoons Gourmet Garden Lemongrass herb blend or 2-3, 2″ stick fresh lemongrass
salt and pepper to taste
Add all ingredients to a large soup pot. Simmer for 20 minutes, serve and enjoy.