Coconut Lime Chicken Soup

1-2 to 2-1/2 lb. rot. chicken
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges

Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.

makes 4 servings.