Asian Chicken Stew

Serves 4
Serving size 1 cup
3 cups better than bullion chicken-less base®
2 tablespoons corn starch + 2 tablespoons water
1 cup light coconut milk
1 teaspoon green curry paste
2 tablespoons fresh lime juice
1 can water chestnuts, sliced
1 can bamboo shoots, sliced
1 can straw mushrooms
¼ cup tomatoes, sliced
1 cup red potatoes, diced
1 cup Grilled chicken breast, diced
1 teaspoon sea salt
1 teaspoon black pepper
In a soup pot, add the vegetable stock and bring to a simmer. Gill the chicken and cook 5-7 minutes on each side of the chicken breast until fully cooked. Let cool for 5 min and dice in bite sized pieces. Make a slurry with the cornstarch and water, and slowly whisk it into the vegetable stock. Finish the soup by adding the rest of the ingredients and let simmer for 5 minutes. Serve hot
Per Serving: 145 calories, 5 grams fat, 13 grams protein, 12 grams carbohydrates, 3 grams dietary fiber