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
Ingredients
  • 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
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Learn how to make this Asian classic soup that is filling enough to consider a meal.

Directions
1. 
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:
1. 
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.
2. 
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.

nutrition information

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
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