Tuesday, February 22, 2011

Curried Squash & Chicken Soup

This looks easy enough to make while we are on vacation as long as I can find the coconut milk and red curry paste.  Otherwise may have to wait until we're back home.

Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 20 Minutes            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.

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.
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.
Nutrition Information 2 servings, 1 3/4 cups each - Facts Per Serving:
Calories:274     Fat. Total: 7g   Carbohydrates, Total 22g
Cholesterol: 63mg  Sodium: 453mg  Protein:  28g  

Fiber:6g   % Cal. from Fat: 23%  Fat, Saturated: 4g

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