Portobello-Broccoli Stir-Fry

Chick Pea and Tomato Curry

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

Want to see how we healthified this recipe? Click and view the before and after for the healthified recipe.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

"Healthified" Thai Chicken Soup

What is "Healthified"?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Variation

Like it spicy? Add 1/2 to 1 teaspoon additional curry paste.

Purchasing

Coconut milk and curry paste are both available at many supermarkets in the Asian foods aisle, or look for these specialty products at Asian markets.

Substitution

If you don't have cornstarch you can use 2 tablespoons all-purpose flour instead. Increase the amount of cold water to 1/4 cup.

3 reviews

7 ratings - Click to rate

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% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 1/2 MyPyramid Servings: 1 oz-equivalents Meat & Beans, 3/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

3 Reviews

print review with recipe

Keep Company Coming Back

This is a fabulous soup! It has great flavor that's so easy to adjust--with more (or less) red curry paste, additional cilantro and even added ginger root. It works well with tofu in place of the chicken too. Last week's company is still asking for the recipe!
Posted at 11:23 AM on February 6 2009 by Elyse at EatBetterAmerica

print review with recipe

Thai Chicken Soup

I just made this soup tonight and my husband and I really liked it. We eat a lot of soup living in the cold northern climate and this soup hit the spot! It was a very tasty soup especially with the red curry paste. (I found the spice in the Asian food section of the grocery store). I will make this soup again and I will also share this recipe with my friends!
Posted at 12:56 PM on January 27 2009 by Sue5460

print review with recipe

Delicious!

This soup is so delicious! Another winning recipe from the folks at eatbetteramerica.com. It's so fresh and flavorful. This is definitely a keeper. Thanks!
Posted at 4:53 PM on January 19 2009 by mrschef