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.