Thai Coconut Chicken Soup

• 2 cans (19 oz each) ready-to-serve chicken noodle soup
• 16 oz firm, calcium-fortified tofu, 1/2-inch dice
• 1 can (14 oz) light coconut milk
• 1 finely grated zest and juice of 1 lime
• 1 teaspoon Thai chili paste with garlic

1. Preparation Time: Approximately 5 minutes
2. Cook Time: Approximately 8 minutes
3. Preparation:
4. Combine soup, tofu and coconut milk in a large saucepan; cover and bring to a boil over medium-high heat, stirring often, about 7 minutes.
5. Stir in the lime zest, lime juice, and chili paste.
6. Serving Suggestions: Garnish with sliced scallion (green onion) or chopped cilantro, if desired.
7. Total cost: $7.20
8. Nutritional Information Per Serving:
9. Calories 260; Total fat 13g; Saturated fat 7g; Cholesterol 0mg; Sodium 800mg; Carbohydrate 20g; Fiber 3g; Protein 18g; Vitamin A 25%DV*; Vitamin C 10%DV; Calcium 25%DV; Iron 20%DV
10. *Daily Value

ready, light coconut milk, lime, garlic

Taken from www.epicurious.com/recipes/member/views/thai-coconut-chicken-soup-50053512 (may not work)