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Curried Squash & Chicken Soup

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Source: © EatingWell Magazine

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Reviews: 4 See Reviews

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Active Time:  15 Minutes
Total Time:  20 Minutes
Yield:  2 servings, 1 3/4 cups each

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 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

Tips for Two: Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to
2 months.
Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice
Ingredient 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.

Curried Squash & Chicken Soup Recipe at Cooking.com

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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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 2 servings, 1 3/4 cups each

Calories:

274

Fat. Total:

Protein:

28g

Carbohydrates, Total:

22g

Fat, Saturated:

Fiber:

Cholesterol:

63mg

Sodium:

453mg

% Cal. from Fat:

23%

Spotlight Recipe Review

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Rating:

by: Barbara, NV

Reviewed: 09/14/2009

DELICIOUS, but be careful!

The soup is delicious and simple to prepare. We have homemade soups just about every evening as part of our dinner meal, and I've made some similiar recipes. Do try it, but watch out for one thing - the red curry. It can be hot enough to blow your head off, so use it sparingly. Add just a tiny bit, taste and then keep adding just a teeny amount, tasting it, etc. until you're happy with it. Be especially careful if you're serving it to youngsters. Find it in the Asian/Thai section of the store.

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