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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

11/22/2009
Anonymous

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.

Comments
11/13/2009
Anonymous

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.

Comments
10/19/2009
Anonymous

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!

Comments
10/04/2009
Anonymous

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 Phö from a noodle house.

Good soup. Give it a try.

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