Thai Chicken Vegetable Soup

I made this soup a few months ago and it was amazing!  It's incredibly easy and quick to make thanks to using Swanson broth.  It's good when it's first made, but is even better warmed up.

1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2" matchstick-thin strips
1 medium red pepper, cut into 2" matchstick-think strips
1 cup sliced mushrooms (shitake, oyster, cremini), optional
1 carton (32 oz) Swanson Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 oz) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves

1.  Heat the oil in a 4-quart saucepan over medium-high heat.  Add carrot and pepper, cook for 5 minutes or until tender-crisp.  Stir in mushrooms, if using.

2.  Add broth to saucepan and heat to a boil.  Reduce heat to medium-low.  Stir in chicken, cook 5 minutes or until chicken is hot.

3.  Stir in coconut milk and cook until mixture is hot and bubbling.  Stir in lime juice and cilantro.

Serves 5 (about 1 1/2 cups per serving)