Lunch: Thai Chicken Coconut Soup

Ingredients

1 bag boil-in-bag long-grain rice
1 can coconut milk
1/2 package Thai coconut ginger soup mix
1 can reduced-sodium chicken broth
1/2 c. water
1 lb. chicken tenders
1 c. snow peas
3 scallions
1/2 c. shredded carrot
1/3 c. Cilantro leaves
Lime wedges

Instructions

Bring medium saucepan of water to a boil. Add rice and cook 10 minutes.
Meanwhile, in large pot, over high heat, whisk soup mix into coconut milk. Add chicken broth, water, and chicken. Bring to a boil. Reduce heat and simmer 2 to 3 minutes until chicken is cooked through. Add snow peas, scallions, and carrot. Simmer 1 to 2 minutes until vegetables are tender-crisp.
Serve soup over rice. Sprinkle with cilantro and serve with lime wedges.

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