Menu Enter a recipe name, ingredient, keyword...

"Healthfied" Thai Chicken soup


42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Warm yourself with a high-flavored twist on a cold-weather classic. Take further comfort in the added nutrition from red peppers and baby spinach. 6 servings (about 1 cup each)

Serving (1 Serving)Calories 150(Calories from Fat 60),Total Fat 7g(Saturated Fat 4g,Trans Fat 0g),Cholesterol 30mg;Sodium 550mg;Total Carbohydrate 8g(Dietary Fiber 1g,Sugars 4g),Protein 14g

Google Ads
Rate this recipe 4.7/5 (20 Votes)
Healthfied Thai Chicken soup 1 Picture


  • 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


Servings 6


Step 1

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.
Makes 6 servings (about 1 cup each)

Review this recipe