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 minutes |
| Ready in: | 20 minutes |
| Yield: | 2 servings, 1 3/4 cups each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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 galanga (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.
Health Advantages: low calorie, low carb, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 2 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 274 cal | Carbohydrate Servings: | ||||||
| Carbohydrates: | 22 g | Dietary Fiber: | 6 g | Cholesterol: | 63 mg | |||
| Fat: | 7 g | Sodium: | 453 mg | Saturated Fat: | 4 g | |||
| Protein: | 28 g | Potassium: | 1288 mg | Monounsaturated Fat: | 1 g | |||
| Nutrition Bonus: | Vitamin A (310% daily value), Vitamin C (70% dv), Folate (49% dv), Potassium (37% dv). | |||||||
| Exchanges: | 1 starch, 2 vegetable, 3 very lean meat, 1 fat | |||||||
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