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Curried Squash & Chicken Soup

EatingWell Serves Two

Your rating: None Average: 4 (83 votes)

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.



READER'S COMMENT:
"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! "
Curried Squash & Chicken Soup

19 Reviews for Curried Squash & Chicken Soup

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!

Comments
11/14/2010
Anonymous

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!

Comments
10/25/2010
Anonymous

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.

Comments
10/04/2010
Anonymous

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.

Comments
05/05/2010
Anonymous

I doubled the recipe and added much more lime. Yum. This will become a family standard.

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