uly's coconut seafood soup
- Number of Servings: 12
Ingredients
2 14oz cans of light coconut soup12 oz canstir fried vegetable with liquid2 14 oz can bean sprouts with liquid6-8 green onionsjalepeno powder1/2 cup packed brown sugar2 cups seafood combo frozen
dump all the cans in a big pot, add brown sugar and jalepeno and sliced green onions.
In a smaler pan heat up the seafood in about 2c of water. Bring seafood to boil and remove the crab and mussels and add to the soup ( big pot) cook the squid and the rest of the stuff a bit longer. I cut some of the seafood in smaller spoon-sized pieces dump the boild seafood the the rest of the soup. Heat soup to a short boil and cool.
Devide soup into 12 pint size canning jars and store in fridge.
Number of Servings: 12
Recipe submitted by SparkPeople user ULYGIFT.
In a smaler pan heat up the seafood in about 2c of water. Bring seafood to boil and remove the crab and mussels and add to the soup ( big pot) cook the squid and the rest of the stuff a bit longer. I cut some of the seafood in smaller spoon-sized pieces dump the boild seafood the the rest of the soup. Heat soup to a short boil and cool.
Devide soup into 12 pint size canning jars and store in fridge.
Number of Servings: 12
Recipe submitted by SparkPeople user ULYGIFT.
Nutritional Info Amount Per Serving
- Calories: 119.9
- Total Fat: 5.0 g
- Cholesterol: 29.7 mg
- Sodium: 427.4 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.5 g
- Protein: 5.5 g
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