Thai Chicken Vegetable Soup

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1 tablespoon vegetable oil

1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about ½ cup)

1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1½ cups)

1 cup sliced mushrooms (shiitake, oyster, cremini)

1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth

2 cups shredded cooked chicken

1 can (about 14 ounces) unsweetened coconut milk

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro leaves