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.
Servings:2 | Calories:302 | Total Fat:16g | Chol:73mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 11g
55 %
Total Carb 15g
5 %
Fiber 3g
12 %
Sugars 5g
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Cholesterol 73mg
24 %
Sodium 563mg
23 %
Protein 29g
57 %
Calories:
42% Boneless, skinless chicken breast
37% Lite coconut milk
12% Others combined
7% Squash
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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 : View recipe directions on eatingwell.com
