Coconut Chicken Veggie Asian soup
- Number of Servings: 12
Ingredients
5 cans of chicken broth1 can light coconut milk1/2 cup coconut milk1/2 cup sliced bamboo shoots (canned)3 cups fresh spinach6 oz broccoli slaw (raw)1 can straw mushrooms1 bag (approx 3 cups) bean sprouts2 cloves garlic1/4 cup chopped onion4 limes or 4 tbsp lime juice 1 lb boneless skinless chicken breastTomatoes (for garnish)cilantro (for garnish)salt and pepper to taste
Bake the chicken breast with the 1/2 tbsp of olive oil, salt and pepper. Combine the remaining ingredients in a stock pot or crock pot. Cook for approximately 45 min (while chicken is baking). Once the chicken is cooked add to the soup.
Serving Size: Makes approx 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SGARCIA621.
Serving Size: Makes approx 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SGARCIA621.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 5.3 g
- Cholesterol: 24.2 mg
- Sodium: 666.0 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.8 g
- Protein: 11.6 g
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