Add a little spice to your life with a slimmer Thai chicken soup, that has 42% fewer calories, 63% less fat, and 69% less saturated fat. And take further comfort in its added nutrition, with 55% more Vitamin A from red peppers and baby spinach.
1 tablespoon vegetable oil >
1 teaspoon canola oil
Added fresh bell pepper
chicken broth >
reduced-sodium chicken broth
cooked chicken >
cooked chicken breast
coconut milk >
reduced-fat (lite) coconut milk
2 cups fresh baby spinach leaves >
4 cups fresh baby spinach leaves
Nutritional Highlights
260 (before)
150 (after)
19 g (before)
7 g (after)
13 g (before)
4 g (after)
20 % (before)
45 % (after)
30 min |
30 min |
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.
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2
Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
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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.
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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.
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Nutritional Information
1 cup:
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%
Exchanges
1/2 Other Carbohydrate, 2 Lean Meat, 0 Fat
Carbohydrate Choices
1/2
