Thai Seafood Soup

Cooking Instructions:

Thaw in refrigerator
Rice: In sauce pan, add rice and 2 1/4 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.

1. Drain and rinse the seafood mix.
2. Over medium heat in a sauce pan, add Thai soup base and bring to a low boil. Simmer 4-5 minutes to thicken.
3. Add seafood mix and continue to simmer gently, until the seafood is thoroughly cooked, 4-6 minutes. Use fork to flake the large pieces of fish.
4. Serve Thai Soup in bowls over jasmine rice.

Serving Suggestions:
Sliced cucumber & fresh cilantro

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough heating cooking