Gingers Chicken Thai Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup, chopped or diced Broccoli, fresh 2 cup, diced Celery, raw 3 clove Garlic 5 tsp Ginger Root 2 cup, pieces or slices Mushrooms, fresh 1 medium (2-1/2" dia) Onions, raw 1 package (10 oz) yields Spinach, frozen 2 cup (8 fl oz) Water, tap 4 tbsp *Flax Seed Meal (ground flax) 4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 12 oz Poached Chicken Breast 2 serving True Lemon Crystalized Lemon Packets 2 cup Cabbage, Cole Slaw Mix, Fresh Express 2 serving Rooster Brand, Sambal Oelek chili paste, (2 tbsp = 1 serving) 2 cup So Delicious Unsweetened Coconut Milk 2 serving Carrott, Raw Large
poach the chicken in 4 cups water (this is the 4 cups of broth) the ginger and the garlic and true lemon and chili paste. When the chicken is done, add 2 cups or so of water. Bring to boil and add veggies turn down the heat to simmer till veggies are tender. Add coconut milk and serve
Serving Size: 8 2 cup servings
Serving Size: 8 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 126.3
- Total Fat: 3.2 g
- Cholesterol: 24.0 mg
- Sodium: 235.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.8 g
- Protein: 14.6 g
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