Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp butter
  • 1 carrot (shredded)
  • thai seasoning (see below)
  • 2 cups chicken broth
  • 1/2 bunch cilantro (fresh)
  • 15 ounce unsweetened coconut milk
  • 2 1/2 lbs deli-roasted chicken (from the grocery store, shredded)
  • 1 cup long grain rice (previously cooked )
  • 1 lime (juiced)
  • 1 Tbsp. soy sauce
  • extra cilantro for garnish (optional)
  • lime wedges (optional)
  • 1/2 tsp. curry powder
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. chili powder
  • 1/4 tsp. paprika
  • 1/4 tsp. salt

Instruction

  • Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
  • In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
  • Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
  • If desired, serve topped with extra cilantro and lime wedges.