2 quarts chicken broth
1 quart water
1 (12-ounce) can coconut milk
1 clove garlic, minced
2 teaspoons lemon grass
2 cups frozen carrot, corn and bean blend
1 ripe tomato, coarsely chopped
Salt and pepper to taste
Combine broth, water and coconut milk in a large stockpot and
place over medium heat. Add garlic and lemon grass and cook 20
minutes. Add the frozen vegetables, tomato and salt and
pepper, and lower heat to low or medium-low and simmer until
you achieve the desired taste.
Note: To make this soup a little more hearty, add 1 cup of
cooked, cubed chicken, 1 cup long-grain white rice and 1
teaspoon curry. The result will be a thicker soup that can be
served as a main course. Makes 6 servings.
_______________________________________
Source: Houston Chronicle - Dec. 4, 2001
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