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.
Prep Time:
15 mins
Total Time:
20 mins
Servings:
2 servings, 1 3/4 cups each
Ingredients
-
1 10-ounce package frozen pureed winter squash
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1/2 cup lite coconut milk, (see Tips for Two)
-
1/2 cup water
-
8 ounces boneless, skinless chicken breast , thinly sliced
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1 6-ounce bag baby spinach
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2 teaspoons lime juice
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2 teaspoons brown sugar
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1/2-1 teaspoon Thai red curry paste, (see Note)
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1/4 teaspoon salt
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:
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.
Nutrition information
Calories 274, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 1 g, Cholesterol 63 mg, Sodium 453 mg, Carbohydrate 22 g, Fiber 6 g, Protein 28 g, Potassium 1288 mg. Daily Values: Vitamin A 310%, Vitamin C 70%. Exchanges: Starch 1,Vegetable 2,Lean Meat 3,Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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