Skinny Thai Chicken Soup

 

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
• 
  

• 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.