Thai Chicken Soup

• 1 medium onion, chopped
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 2 14-oz cans reduced-sodium chicken broth
• 1 14-oz can unsweetened lite coconut milk
• 1 tablespoon lime juice
• 2 teaspoons Thai seasoning
• 2 medium carrots, thinly sliced
• 1 teaspoon finely chopped & seeded fresh jalapeño pepper
• 1½ cups shredded cooked chicken breast or turkey breast
• 1 cup fresh shiitake, straw, or button mushrooms, sliced
• 2/3 cup snow pea pods, trimmed and halved diagonally
• 1 tablespoon chopped fresh basil

Directions

1. Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender.
2. Stir in broth, coconut milk. lime juice and Thai seasoning. Bring to boiling; reduce heat.
3. Add carrots and jalapeno pepper. Cover and simmer for 5 minutes.
4. Add chicken, mushrooms, snow peas and basil. Cook about 3 minutes more or until heated through. To serve, ladle soup into bowls.

Servings: 5