1 1/2 cups salsa verde
1 can (about 13 ounces) lite coconut milk
1 teaspoon dried lemon grass, such as Thai Kitchen
2 cups water
1 large (about 9 grams) fish flavor bouillon cube, such as Knorr
1 can (about 6 ounces) pink salmon, flaked and drained
1 can (about 6 ounces) lump crabmeat
8 ounces cooked shrimp, thawed if frozen, cut in bite-size pieces

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.

Servings: 6

Submitted by: Canned Food Alliance