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Thai Chicken & Vegetable Soup

I discovered 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 onion1 cup broccoli florets (fresh or frozen)1/2 cup diced carrots2 tsp. grated fresh ginger (ginger from a jar can be subbed)1 clove garlic, minced1/2 tsp. curry powder1 Tbsp. canola oil1/4 tsp. red pepper flakes1/2 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 milk1/4 cup each green chopped onions and cilantroDirections:

  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.

    4.

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 .