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Thai-Coconut Chicken Soup
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


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

Preparation Time: 5 Serves: 4
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
This recipe has been viewed 1740 times.


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