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.
- One 10-ounce package frounceen 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
- One 6-ounce bag baby spinach
- 2 teaspoons lime juice
- 2 teaspoons brown sugar
- 1/2 to 1 teaspoon Thai red curry paste (see Note)
- 1/4 teaspoon salt
- Tips for Two: Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to
Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice
Red curry paste is a blend of chili 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.
Heat the squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add the chicken, reduce the heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in the spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
274 calories; 7g total fat; 4g total saturated fat; 63mg cholesterol; 453mg sodium; 22g carbohydrates; 6g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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