Thai Curry Soup
- Number of Servings: 4
Ingredients
- 1 tbsp olive oil- 1 clove garlice, minced- 1 stalk lemongrass- 1 tsp ground ginger- 2 tsp red curry paste- 32 oz carton of chicken broth- 2 tbsp soy sauce- 13.5 oz can of light coconut milk- 6 oz shredded chicken- 1 package Wildwood Pasta Slim Spaghetti- 1/2 cup sliced mushrooms- 6 oz bag baby spinach- lime juice from 1 lime- 1/4 cup chopped cilantro
1. Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more.
2. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
3. Stir in coconut milk, chicken, pasta, mushrooms, spinach, lime juice, and cilantro.
4. Increase heat to medium-high and simmer about 5 minutes. Then serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TENGELS82.
2. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
3. Stir in coconut milk, chicken, pasta, mushrooms, spinach, lime juice, and cilantro.
4. Increase heat to medium-high and simmer about 5 minutes. Then serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TENGELS82.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 9.7 g
- Cholesterol: 24.7 mg
- Sodium: 999.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.3 g
- Protein: 13.5 g
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