"Healthified" 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

LiveBetterAmericaRecipe by LiveBetterAmerica

Rated 3.5 Stars
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30 minutes

30 minutes

6 servings (about 1 cup each)

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Nutrition Info

  • 1 Serving
  • 150
  • 7g
    (Saturated Fat 4g, Trans Fat 0g)
  • 30mg
  • 550mg
  • 8g
    (Dietary Fiber 1g, Sugars 4g)
  • 14g
  • Percent Daily Value*
  • 45%
  • 15%
  • 6%
  • 8%
  • Exchanges
  • 2
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • What is "Healthified"?

    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

  • Variation

    Like it spicy? Add 1/2 to 1 teaspoon additional curry paste.

  • Purchasing

    Coconut milk and curry paste are both available at many supermarkets in the Asian foods aisle, or look for these specialty products at Asian markets.

  • Substitution

    If you don't have cornstarch you can use 2 tablespoons all-purpose flour instead. Increase the amount of cold water to 1/4 cup.

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. 1In 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. 2Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
  3. 3In 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. 4Stir in spinach and cilantro. Cook about 1 minute, or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

Categories: Course, Main Dishes, Soups & Stews

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