Dairy Free Gluten Free Keto Nut Free Paleo

Coconut Chicken Soup (Serves 2)

Chicken breast thinly sliced and simmered in coconut curry broth flavored with fresh lemon grass, ginger, limes, cilantro and fresh button mushrooms.

*32oz

*Can be kept in the freezer for up to 2 weeks

Nutrition Facts (%) - percentage of daily value

Serving size

0oz (0g)

2 servings per container

Per Serving

Calories

520

Total fat

27g

(35%)

Saturated fat

145g

(725%)

Trans fat

Cholesterol

145mg

(48%)

Sodium

990mg

(43%)

Total carbohydrate

21g

(8%)

Dietary fiber

(7%)

Total sugars

Includes added sugars

(0%)

Protein

50g

Calcium

70mg

(5%)

Iron

5mg

(28%)

Potassium

1230mg

(26%)

All Ingredients

Contains: Shrimp, Sesame

Organic Chicken Breast, Coconut Milk Full Fat, Water, Lemongrass Fresh, Mushrooms crimini, white button & portobella, Ginger Root, Shallots, Lime, Curry Paste Red (Shrimp), Green Onion, Thai Basil Leaves, Cilantro Fresh, Coconut Oil, Chicken Bouillon, Salt (Note: Curry Paste contains sesame)

How to Prepare

Stovetop (for Best Flavor)

Pour soup into a pot and heat over medium-low, stirring occasionally to prevent sticking—avoid boiling to preserve the coconut milk’s creamy texture. If soup has thickened, loosen with broth or water and heat just until hot.

Microwave

In a microwave-safe bowl, cover the coconut chicken soup loosely with a lid or damp paper towel, heat on medium power for 2 minutes, stir, then continue in 30-second intervals until evenly hot; let it rest for 1 minute before serving.

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