🫙 From the Spice Rack

Quick Thai Eggplant Soup

Name: Quick Thai Eggplant Soup
Ingredients: 1 (14 1/2 ounce) can low-sodium chicken broth; 12 ounce eggplant, cut into 1-inch cubes; 8 ounce sliced shiitake mushrooms (caps only,) or use white mushro; 1 medium onion, coarsely chopped; 1 red bell pepper, seeded, stemmed and cut into 1-inch squares; 1 envelope coconut ginger soup mix (a taste of thai brand); 2 chopped plum tomatoes; 1 (14 ounce) can light coconut milk

Quick Thai Eggplant Soup 1 (14 1/2 ounce) can low-sodium chicken broth 12 ounces eggplant, cut into 1-inch cubes 8 ounces sliced shiitake mushrooms (caps only,) or use white mushro...

maineasy

Ingredients8 items

Ingredients

1(14 1/2 ounce) can low-sodium chicken broth
12ounceeggplant, cut into 1-inch cubes
8ouncesliced shiitake mushrooms (caps only,) or use white mushro
1medium onion, coarsely chopped
1red bell pepper, seeded, stemmed and cut into 1-inch squares
1envelope coconut ginger soup mix (a taste of thai brand)
2chopped plum tomatoes
1(14 ounce) can light coconut milk

Directions

1
Quick Thai Eggplant Soup 1 (14 1/2 ounce) can low-sodium chicken broth 12 ounces eggplant, cut into 1-inch cubes 8 ounces sliced shiitake mu
2
Add eggplant and mushrooms and cook for 5 minutes
3
Add onion, bell pepper, soup mix, tomatoes, coconut milk and cilantro, and return to a simmer
4
Add chicken and simmer for 10 more minutes
5
Serve hot as a soup or over rice
6
Makes 4 servings
7
Per serving: Cal 379 (56% fat) Fat 24 g (20 g sat) Fiber 5 g Chol 50 mg Sodium 242 mg Carb 19 g Calcium 51 mg

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