Recipe by Mariah M.
- 1 Carton Swanson thai ginger infused broth
- 1 Can Coconut milk
- 1 Medium carrot
- 1 Bell pepper
- 2 tbsp. Cilantro
- 2 tbsp. Lime juice
- 1 tbsp. Vegetable oil
- Heat the oil over medium- high heat. Add carrots and bell pepper, cook for 5 minutes.
- Add broth to saucepan and heat to a boil.
- Stir in coconut milk and cook until mixture is hot and bubbling. Stir in lime juice and cilantro.