WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Healthified Thai Chicken Soup

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.

Save and Share

false

( 21 Ratings)

21 Ratings

5 Stars 48%

4 Stars 38%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 4 )

eeb64ee7-90aa-4832-896b-51fc79aa5f36

Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

1: teaspoon canola oil

1: small onion, cut into thin wedges (1 cup)

2: cups sliced fresh mushrooms (6 oz)

1/2: medium red bell pepper, cut into thin bite-size strips (1 cup)

2: cloves garlic, finely chopped

1: teaspoon red curry paste

1: carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

1 1/2: cups shredded cooked chicken breast

1: teaspoon packed brown sugar

1/4: teaspoon salt

1: tablespoon cornstarch

2: tablespoons cold water

1: can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut)

4: cups fresh baby spinach leaves

2: tablespoons chopped fresh cilantro

: Lime wedges, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Like it spicy? Add 1/2 to 1 teaspoon additional curry paste.

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.

If you don't have cornstarch, you can use 2 tablespoons all-purpose flour instead. Increase the amount of cold water to 1/4 cup.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 550mg; 550%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 8%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 4 Reviews View All

Posted 11/9/2011 2:50:03 PM REPORT ABUSE may2mac said:

Rating:

As written this recipe only gets 3 forks. I followed everything with the exception of the spinach since I didn't have that on hand and I thought it was very bland. I ended up adding additional red curry paste, garlic powder and red pepper flakes. With my adjustments the soup was fantastic. My advice is to taste the soup as you go so you know how to adjust to your liking.

This reply was: Helpful Inspiring

Posted 7/19/2011 8:23:09 PM REPORT ABUSE OCMamma said:

Rating:

This was SOOO good! I'll make it again for sure.

This reply was: Helpful Inspiring

Posted 5/4/2011 7:13:26 AM REPORT ABUSE Jazmyn1212 said:

Rating:

Very good. Did not have the right kind of curry at the grocery store, so bought medium green curry, used almost half. was a little thick, served over rice instead of as a soup. Thought it was very good. Will make again. Could use more garlic.

This reply was: Helpful Inspiring