2 cans (19 oz each) ready-to-serve chicken noodle soup
16 oz firm, calcium-fortified tofu, 1/2-inch dice
1 can (14 oz) light coconut milk
1 finely grated zest and juice of 1 lime
1 teaspoon Thai chili paste with garlic

Preparation Time: Approximately 5 minutes

Cook Time: Approximately 8 minutes

Preparation: Combine soup, tofu and coconut milk in a large saucepan; cover and bring to a boil over medium-high heat, stirring often, about 7 minutes. Stir in the lime zest, lime juice, and chili paste. Serving Suggestions: Garnish with sliced scallion (green onion) or chopped cilantro, if desired.

Total cost: $7. 20 Servings: 4

Nutritional Information Per Serving: Calories 260; Total fat 13g; Saturated fat 7g; Cholesterol 0mg; Sodium 800mg; Carbohydrate 20g; Fiber 3g; Protein 18g; Vitamin A 25%DV*; Vitamin C 10%DV; Calcium 25%DV; Iron 20%DV *Daily Value

Courtesy of Mealtime. org.

Submitted by: Canned Food Fan