Curried Squash and Chicken 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
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.
Pairs Well With
As a huge fan of Thai curries I am always looking for interesting interpretations of the flavors. This is a great light and easy winter weeknight dinner. The curry paste can be adjusted to taste - I usually add about 1 -1.5 Tb since I like it spicy. I also sometimes add rice or additional veggies to bulk it up a bit.