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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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
Rating: 5 stars
03/16/2018
Easy quick healthy and delicious - what s not to like? I used a baked peeled and mashed Hokkaido squash rather than Butternut mature spinach torn into baby spinach sized pieces for more flavor and omitted the chicken but added an extra 1/2 t. Curry paste to my spice-loving vegetarian husband s portion. As other reviewers suggested I also used regular coconut milk not low fat and more lime. I love the fact that it is so easily adjustable to individual tastes. Read More
Rating: 3 stars
01/31/2016
Nice healthy soup with interesting Thai twist. I could not bear the thought of putting raw chicken in my soup broth so I sauteed it on the stovetop first. My grocery store did not have frozen squash puree so I just cooke up some butternut squash and mashed it;.worked great. Five oz. of spinach was more than enough for the three servings I ended up with. I added a bit of chicken stock and a more Thai red curry paste too. It was delicious. Pros: Good flavor super-quick to make Cons: Doesn't make many servings unless you double or triple Read More
Rating: 4 stars
12/18/2013
Had to tweak I had to tweak the recipe a bit....I couldn't find frozen squash so I cheated and bought the Imagine brand squash soup. Added some potatoes because I wanted it a bit more hearty. I added some chicken broth to make it soupy. I didn't want to eat it over rice. I wanted actual soup lol. And one last thing I added was the chili/garlic sauce that you find in the asian store to kick it up a notch. The red curry I used already had coconut milk so I didn't add anymore to it. But I so took the advice of cooking the chicken first. It was really good. Will make it again. Read More
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Rating: 4 stars
10/07/2013
With adjustments delicious Had a lot of fresh squash on hand. Chopped it up and added it to the water/coconut milk mixture. After a few minutes I used a stick blender to puree it. Then I followed the directions normally adding more red curry paste and lime juice per tips from other reviewers. I also added a splash of fish stalk. Really enjoyed this soup - would make again. Pros: easy healthy tasty Read More
Rating: 2 stars
05/20/2013
Thick but bland I made the recipe as is putting in the lower amount of curry paste because I do not like spicy foods. So I thought it was bland. Nice and thick with a good amount of chicken & spinach but on the bland side but then again I didn't want to add much curry paste for fear it would be too spicy. Read More
Rating: 5 stars
02/05/2012
Best Soup I've Ever Had Delicious delicious delicious. You will have to add quite a bit more curry paste and lime than it says but just add to your taste. I agree with the previous reviewer that you should wait to add the chicken until you have the broth adjusted to your taste. Excellent. I had trouble getting myself to stop eating it.:) Pros: rich in flavors Cons: need to add more seasoning than the recipe says Read More
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Rating: 4 stars
02/03/2012
Excellent quick dinner This soup has a rich velvety texture. I agree with other reviewers who double or triple the curry & lime and I always add a splash of Thai fish sauce as well to kick up the flavor. Taste the broth before adding the chicken and season accordingly. You can make this broth ahead of time and store it in the freezer. Thaw it bring it up to a boil and add the spinach and chicken at mealtime. And yes do serve it with rice. Cons: This is not so much a soup as a Thai curry sauce. Read More
Rating: 4 stars
11/05/2011
Had some adjustments I tripled the chicken. Used a white bean instead of spinach (I'm a little burned out on spinach). At least doubled the brown sugar and lime juice and probably quadrupled the Red Curry paste. It came out very good and still could of used more heat. I will definitely be making this again! Read More
Rating: 5 stars
10/30/2011
Quick easy and delicious. I've made this recipe three or four times now and it's fantastic. It's easy to prepare brings plenty of flavor and is filling. Make the effort to get the Thai paste -- it makes a subtle but notable difference in the final flavor. Prepared as described you'll find that you have more spinach (relative to soup) than what's pictured but it's still delicious. I like to keep the chicken frozen pretty solid so I can cut it very thin. When you add it to the soup it thaws and cooks rapidly just like the meats in Phn from a noodle house. Good soup. Give it a try. Read More
Rating: 5 stars
10/30/2011
This soup is amazing. I make it with turbine squash it seems to be a little sweeter naturally. Follow the recipe and you will make an amazing soup. I left out the chicken & pureed everything including the spinach and liked it much more. The flavor is rival to a very good restaurant soup. I love it! Read More
Rating: 5 stars
10/30/2011
I LOVE this soup. It is absolutely delicious. Don't be afraid of the spinach it shrivels up quite a bit so I always add a LOT of spinach and it turns out really good. Excellent easy recipe. Read More
Rating: 5 stars
10/30/2011
I have made this a number of times now. While I enjoy the chicken twice I have substituted a mix of mushrooms fried with garlic for the chicken. Read More
Rating: 5 stars
10/30/2011
Awesome we make this over and over. It needs to be doubled to serve as a main course soup as the original barely feeds 2 people. Read More
Rating: 5 stars
10/30/2011
My boyfriend and I love this soup. It's so easy and flavorful. I add yellow and red bell peppers for extra veggies. I agree the Thai curry paste makes this soup incredible. Read More
Rating: 5 stars
10/30/2011
I couldn't find frozen winter squash puree so I roasted a butternut squash and scooped it out of the shell. I added some chicken broth since I ended up with twice as much squash as the recipe called for. This was so good I had to stop myself from eating it all! I think it would be good with carrots added as well and maybe even some white beans. Read More
Rating: 5 stars
10/30/2011
I really wanted to love this but the flavor was way too subtle and it was a confusing dish - neither soup nor stew. A teaspoon of red curry paste added only very subtle flavor and no heat at all and the chicken contributed nothing at all other than being an obvious source of protein. My husband also thought it was too sweet and would be better served as a side dish with additional spinach and no chicken! Overall not a bad dish but not one I'll be making again. Read More
Rating: 5 stars
10/30/2011
we like this soup we add a bit more chicken and spinach to thicken it and then serve it over rice. the squash and coconut milk combo is very tasty. Read More
Rating: 5 stars
10/30/2011
I doubled the recipe and added much more lime. Yum. This will become a family standard. Read More
Rating: 5 stars
10/29/2011
I doubled the recipe but I would probably put less spinach than called for in the recipe. It came out more like wet spinach than soup so I just put it over rice instead. I added green and red bell pepper for more veggies. I wish it were a little sweeter but I may just be used to the way my favorite Thai restaurant cooks. But I definitely like the little bit of heat from the paste. Read More
Rating: 5 stars
10/29/2011
Loved this soup! I used fresh squash that I boiled and mashed the day before and frozen spinach. Also subbed curry powder for the Thai curry paste... Everybody loved it! Including my husband who is not a huge soup fan. Read More
Rating: 5 stars
10/29/2011
I doubled the % of chicken and red curry paste. Also I cooked the chicken with onions and garlic on a separate plate and added to the soup by the end. We licked our plates! Awesome recipe! Read More