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quick Thai Eggplant Soup 1 (14 1/2 Ounce) Can Low-sodium Chicken Broth
12 Ounces Eggplant, Cut Into 1-inch Cubes
8 Ounces Sliced Shiitake Mushrooms (caps Only,) Or Use White Mushrooms
1 Medium Onion, Coarsely Chopped
1 Red Bell Pepper, Seeded, Stemmed And Cut Into 1-inch Squares
1 Envelope Coconut Ginger Soup Mix (a Taste Of Thai Brand)
2 Chopped Plum Tomatoes
1 (14 Ounce) Can Light Coconut Milk
4 Sprigs Fresh Cilantro, Stems Included
8 Ounces Chicken Breast, Cut Into 1-inch Pieces in A Medium-size Pot, Heat Chicken Broth Over Medium Heat. Add Eggplant And Mushrooms And Cook For 5 Minutes. add Onion, Bell Pepper, Soup Mix, Tomatoes, Coconut Milk And Cilantro, And Return To A Simmer. Add Chicken And Simmer For 10 More Minutes. Serve Hot As A Soup Or Over Rice. makes 4 Servings. per Serving: Cal 379 (56% Fat) Fat 24 G (20 G Sat) Fiber 5 G Chol 50 Mg Sodium 242 Mg Carb 19 G Calcium 51 Mg |
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