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Curried Squash & Chicken Soup Recipe

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This recipe for Curried Squash & Chicken Soup is from lexus's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
1. 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.
Number Of Servings:
Number Of Servings:
2 servings, 1 3/4 cups each
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
* 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 chilly peppers, garlic, lemongrass and galangal (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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