Skinny 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. MORE + LESS -

teaspoon canola oil

small onion, cut into thin wedges (1 cup)

cups sliced fresh mushrooms (6 oz)

1/2

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

cloves garlic, finely chopped

teaspoon red curry paste

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

1 1/2

cups shredded cooked chicken breast

teaspoon packed brown sugar

1/4

teaspoon salt

tablespoon cornstarch

tablespoons cold water

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

cups fresh baby spinach leaves

tablespoons chopped fresh cilantro

Lime wedges, if desired

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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.

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.