"Healthified" Thai Chicken Soup

JasiBella

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe—see the comparison. 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. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:6 servings (about 1 cup each)

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

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.



Nutritional Information

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 % Daily Value*: Vitamin A 45%; Vitamin C 15%; Calcium 6%; Iron 8%

JasiBella

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe—see the comparison. 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. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:6 servings (about 1 cup each)

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

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.



Nutritional Information

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 % Daily Value*: Vitamin A 45%; Vitamin C 15%; Calcium 6%; Iron 8%