Curried Creamy Chicken and Vegetable Soup

By sandycon

Ingredients

• 2 cups cubed butternut squash
• 1 (13.5-ounce) can light unsweetened coconut milk
• 3 cups low-sodium chicken broth
• 2 1/2 cups baby spinach
• 1 (8-ounce) can straw mushrooms (or 1 cup thinly sliced white mushrooms)
• 1 1/2 cups shredded cooked skinless chicken breast
• 1/4 cup lime juice (about 2 limes)
• 3 teaspoons brown sugar
• 3 teaspoons Thai red curry paste, or to taste
• Salt to taste
• Cilantro leaves for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS
In a medium saucepan over medium-high heat, combine the squash, coconut milk and broth. Bring to a simmer then lower the heat to medium. Continue to simmer until the squash is tender, about 4 more minutes.


Add the spinach, mushrooms, chicken, lime juice, sugar, curry paste to taste and salt. Continue simmering until the flavors are well combined and the chicken is heated through, about 3 or 4 minutes. Garnish with cilantro.