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.

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  • 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.



Tips for Two: Refrigerate coconut milk for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.

Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (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.

Nutrition Facts

284 calories; 7.1 g total fat; 3.8 g saturated fat; 63 mg cholesterol; 462 mg sodium. 974 mg potassium; 29.1 g carbohydrates; 3.7 g fiber; 7 g sugar; 28.8 g protein; 14783 IU vitamin a iu; 34 mg vitamin c; 203 mcg folate; 142 mg calcium; 4 mg iron; 110 mg magnesium; 3 g added sugar;

Reviews (21)

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21 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0