Healthified Thai Chicken Soup

Name: Healthified Thai Chicken Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 946 milliliters fresh baby spinach leaves; 1 teaspoon packed brown sugar; 397 grams can reduced-fat (lite) coconut milk (not cream of coconut); 1 teaspoon canola oil; 907 grams carton Progresso® reduced-sodium chicken broth (4 cups); 355 milliliters shredded cooked chicken breast; 1 Tbsp cornstarch; 2 Tbsps chopped fresh cilantro; 170 grams cups sliced fresh mushrooms; 2 cloves garlic, finely chopped; 1 small onion, cut into thin wedges (1 cup); 1 mediums red bell pepper, cut into thin bite-size strips (1 cup); 1 teaspoon red curry paste; 0 teaspoons salt; 2 Tbsps cold water

Need a gluten free and dairy free soup? Healthified Thai Chicken Soup could be a spectacular recipe to try. This recipe serves 6. One serving contains 249 calories, 12g of protein, and 19g of fat. A couple people really liked this Asian dish. From preparation to the plate, this recipe takes approximately 30 minutes. It is perfect for Autumn. Head to the store and pick up cilantro, onion, bell pepper, and a few other things to make it today.

Instructions

In 4-quart nonstick Dutch oven, heat oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and mushrooms; cook 3 minutes, stirring frequently.

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Mushrooms

Onion

Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender.

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Bell Pepper

Vegetable

Garlic

Remove from heat; stir in curry paste until melted.

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Curry Paste

Stir in broth, chicken, brown sugar and salt. Return to heat.

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Brown Sugar

Whole Chicken

Broth

Salt

Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.

In small bowl, stir cornstarch and water until smooth.

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Corn Starch

Water

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Bowl

Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.

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Coconut Milk

Corn Starch

Soup

Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted.

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Cilantro

Spinach

Serve soup with lime wedges.

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Lime Wedge

Soup

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

946milliliters

fresh baby spinach leaves 1teaspoon

packed brown sugar 397grams

can reduced-fat (lite) coconut milk (not cream of coconut)1teaspoon

canola oil 907grams

carton Progresso® reduced-sodium chicken broth (4 cups)355milliliters

shredded cooked chicken breast 1Tbsp

cornstarch 2Tbsps

chopped fresh cilantro 170grams

cups sliced fresh mushrooms 2cloves

garlic, finely chopped 1small

onion, cut into thin wedges (1 cup)1mediums

red bell pepper, cut into thin bite-size strips (1 cup)1teaspoon

red curry paste 0teaspoons

salt 2Tbsps

cold water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.