Recipe

Curried Squash And Chicken Soup Recipe

Add Step-by-Step Photos	Johnnysangel / All my dishes 1 year ago 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:15m Cook:20m Servings:2	Johnnysange
	curried squash chicken soup thai lowcalorie lowcarb highfiber lowsodium lowsaturatedfat highpotassium hearthealthy

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Ingredients

1 10-ounce package frozen pureed winter squash

1/2 cup "lite" coconut milk

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

1/4 teaspoon salt (optional)

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.

***Variation: Substitute the chicken for spiced Thai firm tofu to keep it "veggie"!

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