Sunday, March 16, 2014

Swanson Thai Hot and Sour Soup (Tom Yum)

Ultimately, this is just a doctored recipe I got from Swanson. I take ZERO credit for it, I'm just adding my twist and since I hate people who take someone else's recipe and say, "it's the same thing, but I added this, this and this," I figured I'd post it here. Again, this is NOT my recipe with the exception of ONE added ingredient, so please don't quote it as mine. I don't need a lawsuit from Campbells, k? :)

1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 ounces) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves
3 T Chili Garlic paste/sauce
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. (I left the mushrooms out, but they'd be great with them, too.)

2 . Add the broth to the saucepan and heat to a boil.  Stir in the chili garlic paste, too. Reduce the heat to medium-low.  Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

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. Also, I added TWICE the amount of lime because I wanted more flavor. You may also add some onion and garlic powder or minced garlic, as well.

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