Thai Seafood Chowder
Ingredients
- 1 1/2 cups salsa verde ⓘ
- about 13 ounces light coconut milk ⓘ
- 1 teaspoon dried lemon grass, such as Thai Kitchen ⓘ
- 2 cups water ⓘ
- 1 large about 9 grams fish flavor bouillon cube, such as Knorr ⓘ
- about 6 ounces pink flaked and drained salmon ⓘ
- about 6 ounces lump crabmeat ⓘ
- 8 ounces cooked shrimp, thawed if frozen, cut in bite-size pieces
Instructions
- Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling.
- Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes.
Nutrition & Diet Analysis (per serving)
272
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).