Skip to Content
Français
Menu

Healthified Thai Chicken Soup

  • Save Recipe
  • Prep 30 min
  • Total 30 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Full of amazing Thai flavour, this recipe is delicious and nutritious.
Created Oct 29, 2011
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 tsp (5 mL) canola oil
  • 1 small onion, cut into thin wedges (1 cup/250 mL)
  • 2 cups (500 mL) sliced fresh mushrooms
  • 1/2 medium red bell pepper, cut into thin bite-size strips (1 cup/250 mL)
  • 2 cloves garlic, finely chopped
  • 1 tsp (5 mL) red curry paste
  • 1 carton (900 mL) reduced-sodium chicken broth (about 4 cups)
  • 1 1/2 cups (375 mL) shredded cooked chicken breast
  • 1 tsp (5 mL) packed brown sugar
  • 1/4 tsp (1 mL) salt
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (25 mL) cold water
  • 1 can (400 mL) reduced-fat (light) coconut milk (not cream of coconut)
  • 4 cups (1 L) fresh baby spinach leaves
  • 2 tbsp (25 mL) chopped fresh cilantro
  • Lime wedges, if desired

Steps

  •  
    1
    In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
  •  
    2
    Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
  •  
    3
    In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
  •  
    4
    Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

Expert Tips

  • Tip 1
    What is "Healthified": We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • Tip 2
    Variation: Like it spicy? Add 1/2 to 1 tsp (2 to 5 mL) additional curry paste.
  • Tip 3
    Purchasing: Coconut milk and curry paste are both available at many supermarkets in the Asian foods aisle, or look for these specialty products at Asian markets.
  • Tip 4
    Substitution: If you don't have cornstarch, you can use 2 tbsp all-purpose flour instead. Increase the amount of cold water to 1/4 cup.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved