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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 mushrooms
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
4 sprigs fresh cilantro, stems included
8 ounces chicken breast, cut into 1-inch pieces
In a medium-size pot, heat chicken broth over medium heat. Add eggplant and mushrooms and cook for 5 minutes.
Add onion, bell pepper, soup mix, tomatoes, coconut milk and cilantro, and return to a simmer. Add chicken and simmer for 10 more minutes. Serve hot as a soup or over rice.
Makes 4 servings.
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
