Thai Seafood Chowder
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- 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
- Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling.
- Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes.
- Nutritional Information Per Serving: Calories 140; Total fat 6.4g; Saturated fat 3g; Cholesterol 98mg; Sodium 554mg; Carbohydrate 4.7g; Fiber 1g; Protein 17g
This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.
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Thai Seafood Chowder Recipe at a Glance
- COURSE: Main Dishes