Thai Chicken & Vegetable Soup

I created this soup when I purchased a carton of culinary broth at a popular discount store.  It was so easy and tastes like something you’d eat at your favorite Thai restaurant.  It’s got a decent dose of folic acid from broccoli, but may be a little high in sodium for some.  Enjoy! Ingredients:1 cup chopped yellow or white onion1 cup broccoli florets (fresh or frozen)½ cup diced carrots2 tsp. grated fresh ginger or ginger paste1 clove garlic, minced½ tsp. curry powder1 Tbsp. canola oil¼ tsp. red pepper flakes½ cup broken vermicelli or rice1 carton (32 oz) College Inn Thai Coconut Culinary Broth1 Tbsp. fresh lime juice1 cup diced/cooked chicken1 cup light coconut milk¼ cup each green chopped onions and cilantro Preparation

1. Cook the onion, broccoli, carrots, ginger, garlic, curry and red pepper flakes in oil for ~3 minutes.  Add noodles or rice, broth and lime juice.
2. Bring to a boil, then reduce the heat.  Simmer for ~7-15 minutes or until noodles or rice are soft.  Stir in chicken and coconut milk.
3. Garnish with green onions and cilantro.

 Makes 6 (1 cup) servings.   Nutrition information per serving: 189 calories, 5 gm fat, 1.75 gm saturated fat, 0 gm trans fat, 12 gm protein, 18 mg cholesterol, 17.5 gm carbohydrate, 1.4 gm fiber, 568 mg sodium, 30 mg calcium, 35 mcg folic acid