Thai Seafood Chowder - cooking recipe

Ingredients

1 1/2 cups salsa verde
about 13 ounces light coconut milk
1 teaspoon dried lemon grass, such as Thai Kitchen
2 cups water
1 large about 9 grams fish flavor bouillon cube, such as Knorr
about 6 ounces pink flaked and drained salmon
about 6 ounces lump crabmeat
8 ounces cooked shrimp, thawed if frozen, cut in bite-size pieces

Preparation

Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling.
Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes.