Curried Squash and Chicken Soup

Red Thai curry glue gum adds heat and depth of make public to this handy soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

The ingredient of Curried Squash and Chicken Soup

1. 1 (10 ounce) package package frozen pureed winter squash
2. u00bd cup lite coconut milk (see Tips for Two)
3. u00bd cup water
4. 8 ounces boneless, skinless chicken breast, thinly sliced
5. 1 (6 ounce) bag baby spinach
6. 2 teaspoons lime juice
7. 2 teaspoons brown sugar
8. u00bd teaspoon Thai red curry cement (see Note)
9. u00bc teaspoon salt

The instruction how to make Curried Squash and Chicken Soup

1. Heat squash, coconut milk and water in a medium saucepan more than medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. go to chicken, condense abbreviate heat to medium and simmer, stirring occasionally, for 3 minutes. disturb in spinach, lime juice, sugar, curry cement to taste and salt and continue cooking until the chicken is cooked through, virtually 3 minutes longer.

Nutritions of Curried Squash and Chicken Soup

calories: 276.1 calories
carbohydrateContent: 23.4 g
cholesterolContent: 64.6 mg
fatContent: 9.2 g
fiberContent: 5.8 g
proteinContent: 28.7 g
saturatedFatContent: 4.1 g
servingSize:
sodiumContent: 450.6 mg
sugarContent: 4.9 g
transFatContent:
unsaturatedFatContent: