By Nicole Duncan
Thai Chicken
14 steps
Prep:10minCook:20min
Serve with rice.
Updated at: Thu, 17 Aug 2023 13:53:21 GMT
Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
5
Low
Nutrition per serving
Calories229.3 kcal (11%)
Total Fat16.7 g (24%)
Carbs13.8 g (5%)
Sugars4.3 g (5%)
Protein11 g (22%)
Sodium582.6 mg (29%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 teaspoonextra virgin olive oil
1 cuponion
small, cut into thin wedges
1 cupred bell pepper
medium, cut into thin bite-size strips
2cloves garlic
finely chopped
1 teaspoonred curry paste
1 x 32 ozreduced-sodium chicken broth
carton
½ cupschicken breast
shredded, cooked
1 teaspoonbrown sugar
packed
¼ teaspoonsalt
1 tablespooncornstarch
2 tablespoonswater
cold
1 x 14 ozcan coconut milk
not cream of coconut
4 cupsfresh baby spinach leaves
2 tablespoonsfresh cilantro
chopped
lime wedges
if desired
2 cupssliced mushrooms
Instructions
Step 1
In 4-quart nonstick Dutch oven, heat oil over medium heat.
Step 2
Add onion and mushrooms; cook 3 minutes, stirring frequently.
Step 3
Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender.
Step 4
Remove from heat, stir in curry paste until melted.
Step 5
Stir in broth, chicken, brown sugar and salt.
Step 6
Return to heat.
Step 7
Heat to boiling.
Step 8
Reduce heat: simmer uncovered 5 minutes, stirring frequently.
Step 9
In small bowl, stir cornstarch and water until smooth.
Step 10
Add cornstarch mixture and coconut milk to soup mixture; heat to boiling.
Step 11
Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
Step 12
Stir in spinach and cilantro.
Step 13
Cook about 1 minute or just until mixture is hot and spinach is wilted.
Step 14
Serve soup with lime wedges.
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