BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 8 2013

Curried Squash and Chicken Soup

    1 cup(s) frozen pureed winter squash
    1/2 cup(s) lite coconut milk
    1/2 cup(s) water
    8 ounce(s) boneless, skinless chicken breast, cut into small pieces
    1 cup(s) baby spinach
    2 teaspoon(s) lime juice
    2 teaspoon(s) brown sugar
    3/4 teaspoon(s) Thai red curry paste
    1/4 teaspoon(s) salt

Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes.

Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.