Tom Yum Soup with Tomato

Yields roughly 7 servings at about 1 ¼ cup each

Nutrition Information:  111 calories, 11g carbs, 1g fat, 15g protein, 24mg Cholesterol, 558mg Sodium, 7g sugar, 2g fiber

Ingredients:

• 1 cup chopped Zucchini, about 1 small zucchini
• 1 cup carrots chopped
• 1 raw Jalapeno pepper – sliced
• 1 Baby Bok Choy, chopped
• 1 can diced Tomatoes (15 ounces)
• 1 container Pacific Organic Tom Yum Soup Base Soup Starter
• 10.5 ounces (.66 pounds) Raw Tilapia, cubed
• 1 cup frozen green beans
• 3 tablespoons fish sauce
• 3 cloves garlic, minced
• 1 lime, juiced
• Fresh ginger (about a silver dollar size) sliced
• 1 cup Cilantro, chopped
• Chili pepper, basil, and garlic salt to taste

 Directions:

1. Chop everything up and place in a large pot on the stove.
2. Turn on stove and fill pot with liquids.
3. Bring to boil.
4. Once boiling, stir, turn stove off, cover and let sit for 20 minutes or until ready to serve.
5. Once cooled, store.
6. Can freeze up to two weeks.