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.
Curried Squash & Chicken Soup
From EatingWell: EatingWell Serves Two
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.
20 Reviews for Curried Squash & Chicken Soup
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!
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!
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.
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.