Presents

"7 Layer Thai Soup"

Recipe Source: 2002 Issue of Recipes Plus Calendar Soups & Sandwiches Recipe File Serving Size: Makes 6 servings

Amount Ingredient 3 cups washed and torn spinach (or baby spinach) 1/2 package (227 g) Thai Kitchen jasmine rice soup or stirfry noodles, broken 1/2 red pepper, diced 2 green onions, sliced 1 large carrot, grated 1/4 cup each chopped peanuts and cilantro (or parsley) 4 cups chicken broth 2 lemon slices 1 clove garlic, minced 1 teaspoon grated fresh ginger root 1/4 teaspoon red pepper flakes

Preparation Instructions:

In large bowl, layer spinach, noodles, red pepper, green onions, carrot, peanuts, and cilantro; set aside.

In saucepan, combine chicken broth, lemon, garlic, ginger root, and red pepper flakes; bring to boil. Simmer 2 minutes; pour into bowl. Cover with foil; let stand 4 minutes or until noodles are softened. Stir to combine; serve immediately. Serves 6.

Per serving: 148 calories; 6.6 g protein; 4.2 g fat; 21.2 g carbohydrates; 2.4 g dietary fibre.

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