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.

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 6 servings (about 1 cup each)

Ingredients

• 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

Directions

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.

http://www.tablespoon.com/recipes/healthified-thai-chicken-soup-recipe/1/