Thai Chicken SoupSubmitted by: JENNLAVOIE
IntroductionVegetable soup with a little bit of a kick to it. Vegetable soup with a little bit of a kick to it.
2 cartons College Inn Curry Chicken broth
1 can light coconut milk
1 pound chicken, cooked (you can use canned)
3 cups frozen zucchini
1 can baby corn
2 cups mushrooms
2 cups canned bamboo shoots
2 tbsp lemongrass
1/2 tsp cayenne pepper
Makes 10 one cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JENNLAVOIE.