Dinner

Coconut Chicken Veggie Asian soup is for Dinner.

Coconut Chicken Veggie Asian soup takes several minutes to prepare.

Coconut Chicken Veggie Asian soup takes several minutes to cook.

Coconut Chicken Veggie Asian soup makes 12 servings.

The ingredients for Coconut Chicken Veggie Asian soup are:

5 cans of chicken broth
1 can light coconut milk
1/2 cup coconut milk
1/2 cup sliced bamboo shoots (canned)
3 cups fresh spinach
6 oz broccoli slaw (raw)
1 can straw mushrooms
1 bag (approx 3 cups) bean sprouts
2 cloves garlic
1/4 cup chopped onion
4 limes or 4 tbsp lime juice
1 lb boneless skinless chicken breast
Tomatoes (for garnish)
cilantro (for garnish)
salt and pepper to taste

Here is how you make Coconut Chicken Veggie Asian soup:

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 servingsNumber of Servings: 12Recipe submitted by SparkPeople user SGARCIA621.

The nutritional information for Coconut Chicken Veggie Asian soup is:

• Servings Per Recipe: 12
• 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

Coconut Chicken Veggie Asian soup is Asian cuisine.