Healthified Thai Chicken Soup

 

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.