Rating: 4.57 stars
21 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 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.

EatingWell Test Kitchen

Gallery

Advertisement

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.

    Advertisement

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; 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.
Advertisement

Reviews (4)

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
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
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
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
Advertisement
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: 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: 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
Advertisement
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
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: 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