1 small deli-roasted chicken
14-oz. can unsweetened coconut milk
2 cups chicken stock
1/4 cup lime juice (2 medium limes)
1 T soy sauce
shitake mushrooms, chopped
green onions, chopped
fresh basil, shredded
- Remove and discard skin and bones from chicken. Shred chicken.
- In a large saucepan, combine shredded chicken with coconut milk, chicken stock, lime juice, carrots, ginger, mushrooms, green onions, and soy sauce.
- Bring to a boil, then reduce heat and simmer until vegetables are tender.
- To serve, ladle into bowls. Top with shredded basil and cilantro.