Curried Squash And 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.
- 1 frozen pureed winter squash
- 1/2 cup lite coconut milk (see Tips for Two)
- 1/2 cup water
- 8 oz. boneless, skinless chicken breast, thinly sliced
- 1 baby spinach
- 2 tsp. lime juice
- 2 tsp. brown sugar
- 1/2-1 tsp. Thai red curry paste (see Note)
- 1/4 tsp. salt
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.
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