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)

Buffalo Shrimp Salad

My son was going through some recipe cards I had laying on the table and picked this out as something that he wanted to try "right away".  Although instead of a salad like the original recipe called for, he wanted his in a wrap.  Really there is no difference.  Just take the salad and stuff a wrap with it.  Pretty easy.  This turned out really good and is something that is great to take to work for lunch too.

1 large fresh mango, coarsely chopped
1 medium avocado, coarsely chopped
1 1/2 lbs peeled/deveined shrimp (thawed), tails removed
1 tablespoon garlic herb Buffalo wing seasoning
1 bag (9-10oz) romaine lettuce
1/2 cup Caesar dressing
1/4 cup Buffalo wing sauce
1/4 cup honey

1.  Preheat oven to broil and line a baking pan with aluminum foil.

2.  Chop mango and avocado, discarding peel and seed.

3.  Arrange shrimp on pan in single layer.  Sprinkle seasoning over shrimp and broil 4-5 minutes or just until shrimp turn pink and opaque.

4.  Place romaine in salad bowl.  Combine dressing, wing sauce and honey.  Drizzle 1/2 of the dressing over the lettuce and then top with shrimp,mango and avocado.  Drizzle the remaining dressing over prepared bowls and serve.

Serves 4