Thai Chicken and Vegetable Soup

Campbells Recipe
https://www.campbells.com/kitchen/recipes/thai-chicken-and-vegetable-soup/

prep time 30
minutes total time 45 minutes
serves 5 people

Ingredients
1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 cup sliced mushrooms (shiitake, oyster, cremini)
2 tablespoons minced peeled ginger root
1/4 teaspoon cayenne pepper
1 carton (32 ounces) Swanson® Chicken Broth
1 can (14 ounces) unsweetened coconut milk
2 cups shredded cooked boneless, skinless chicken breast
2 tablespoons lime juice
1 1/2 teaspoons grated lime zest
2 teaspoons grated lemon zest
2 tablespoons chopped fresh cilantro

How to Make It
Step 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 and cook for 1 minute, stirring occasionally.  Add the ginger and cayenne pepper and cook and stir for 30 seconds.

Step 2
Add the broth and coconut milk to the saucepan and heat to a boil.  Reduce the heat to medium-low.  Cook for 5 minutes.  Stir in the chicken and cook until hot.  Remove the saucepan from the heat.

Step 3
Stir in the lime juice, lime zest and lemon zest.  Season to taste.  Add the cilantro just before serving.