Saturday, November 29, 2008

Simple Thai Shrimp

1 cp College Inn Thai Ginger Chicken Broth
1 cp frozen mixed veggies
1/2 jalapeno, diced
1 TB spicy thai chili sauce
2 TB light coconut milk
4 oz shrimp

Heat chicken stock, add veggies and spices and coconut milk. Heat and sautee for 5 min. Add shrimp and heat through for a few minutes. Serve with rice.

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