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Thai-Coconut Chicken Soup
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2 cans (19 oz each) ready-to-serve chicken noodle soup
16 oz firm, calcium-fortified tofu, 1/2-inch dice
1 can (14 oz) light coconut milk
1 finely grated zest and juice of 1 lime
1 teaspoon Thai chili paste with garlic
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Combine soup, tofu and coconut milk in a large saucepan; cover and bring to a boil over medium-high heat, stirring often, about 7 minutes.
Stir in the lime zest, lime juice, and chili paste.
Serving Suggestions: Garnish with sliced scallion (green onion) or chopped cilantro, if desired.
Total cost: $7.20
Servings: 4
Nutritional Information Per Serving:
Calories 260; Total fat 13g; Saturated fat 7g; Cholesterol 0mg; Sodium 800mg; Carbohydrate 20g; Fiber 3g; Protein 18g; Vitamin A 25%DV*; Vitamin C 10%DV; Calcium 25%DV; Iron 20%DV
*Daily Value
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Preparation Time: 5 |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2700 times. |
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