17 gennaio 2013

Thai Chicken Soup

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe—see the comparison. Warm yourself with a high-flavored twist on a cold-weather classic. Take further comfort in the added nutrition from red peppers and baby spinach.

"Healthified" Thai Chicken Soup

30 minutes
30 minutes
6 servings (about 1 cup each)


  • 1  teaspoon canola oil
  • 1  small onion, cut into thin wedges (1 cup)
  • 2  cups sliced fresh mushrooms (6 oz)
  • 1/2  medium red bell pepper, cut into thin bite-size strips (1 cup)
  • 2  cloves garlic, finely chopped
  • 1  teaspoon red curry paste
  • 1  carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
  • 1 1/2  cups shredded cooked chicken breast
  • 1  teaspoon packed brown sugar
  • 1/4  teaspoon salt
  • 1  tablespoon cornstarch
  • 2  tablespoons cold water
  • 1  can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut)
  • 4  cups fresh baby spinach leaves
  • 2  tablespoons chopped fresh cilantro
  • Lime wedges, if desired


  1. In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
  2. Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
  3. In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
  4. Stir in spinach and cilantro. Cook about 1 minute, or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

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