Thai Chicken & Rice Soup

Ingredients:

· 1 chicken bouillon cube

· 1 can (13.5 oz.) Coconut Milk

· 8 ounces skinless, boneless chicken breast, cut into bite-size pieces

· 1 cup fresh or frozen whole kernel corn

· 1/2 cup chopped onion

· 2 tablespoons  Oyster Flavored Sauce

· 1 tablespoon lemon juice

· 2 teaspoons  Thai Chili Garlic Paste

· 1 cup cooked  Jasmine Rice

1 tablespoon minced fresh coriander (cilantro)Directions:
Combine bouillon and 2 cups water in medium saucepan. Cook and stir over medium high heat until bouillon dissolves. Add coconut milk, chicken, corn, onion, oyster sauce, lemon juice and chili paste. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes. Stir in rice and coriander. Remove from heat and serve while hot.

Servings:
Makes 4 servings, about 1-1/2 cups each.

Nutrition:
Per serving: 284.5 calories, 17 g protein, 12.5 g fat, 27 g carbohydrate, 695 mg sodium, 38.5 mg cholesterol.