1 1/2 cups (375 mL) shredded cooked chicken breast
1 tsp (5 mL) packed brown sugar
1/4 tsp (1 mL) salt
1 tbsp (15 mL) cornstarch
2 tbsp (25 mL) cold water
1 can (400 mL) reduced-fat (light) coconut milk (not cream of coconut)
4 cups (1 L) fresh baby spinach leaves
2 tbsp (25 mL) chopped fresh cilantro
Lime wedges, if desired
PREP TIME
15m
COOK TIME
15m
TOTAL TIME
30m
YIELD 6 servings
Instructions
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.
Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
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.
Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.