Ingredients
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
Preparation
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.
