Curried Squash & Chicken Soup
Source: EatingWell Magazine
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.
http://groups.yahoo.com/group/Tamaras-Recipes/
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