Rating: 5 stars
5 Ratings
  • 5 star values: 5
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  • 1 star values: 0

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.




Ingredient Checklist


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.



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

1 3/4 cups
284 calories; protein 28.8g; carbohydrates 29.1g; dietary fiber 3.7g; sugars 7.5g; fat 7.1g; saturated fat 3.8g; cholesterol 62.7mg; vitamin a iu 14782.7IU; vitamin c 34.2mg; folate 202.5mcg; calcium 141.5mg; iron 4.3mg; magnesium 109.7mg; potassium 974.3mg; sodium 462.1mg; thiamin 0.3mg; added sugar 3g.