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Skinny Thai Chicken Soup

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Skinny Thai Chicken Soup
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  • Prep 30 min
  • Total 30 min
  • Servings 6
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42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.
By Betty Crocker Kitchens
Updated Mar 10, 2016

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • tip 2
    Like it spicy? Add 1/2 to 1 teaspoon additional curry paste.
  • tip 3
    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
    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.

Nutrition

150 Calories, 7g Total Fat, 14g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
550mg
23%
Potassium
310mg
9%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
8%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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