Curried Squash & Chicken Soup
Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.
Recipe from EatingWell
1 10 ounce package frozen pureed winter squash
1/2 cup lite coconut milk, (see Tips for Two)
1/2 cup water
8 ounces boneless, skinless chicken breast , thinly sliced
1 6 ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2- 1 teaspoon Thai red curry paste, (see Note)
1/4 teaspoon salt
Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
Tips for Two: Refrigerate coconut milk for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.
Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
Per Serving: cal. (kcal) 274, Fat, total (g) 7, chol. (mg) 63, sat. fat (g) 4, carb. (g) 22, Monosaturated fat (g) 1, fiber (g) 6, pro. (g) 28, vit. A (IU) 15062.97, vit. C (mg) 41.33, sodium (mg) 453, Potassium (mg) 1288, Vegetables () 2, Starch () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet