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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
1 can(s) (about 13 ounces) lite coconut milk |
1 can(s) (about 6 ounces) lump crabmeat |
1 can(s) (about 6 ounces) pink salmon, flaked and drained |
8 ounce(s) cooked shrimp, thawed if frozen, cut in bite-size pieces |
1 teaspoon(s) dried lemon grass, such as thai kitchen |
1 large (about 9 grams) fish flavor bouillon cube, such as knorr |
1 1/2 cup(s) salsa verde |
2 cup(s) water |
Directions:
1. Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling.
2. Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes.
3. Nutritional Information Per Serving: Calories 140; Total fat 6.4g; Saturated fat 3g; Cholesterol 98mg; Sodium 554mg; Carbohydrate 4.7g; Fiber 1g; Protein 17g
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