This is a must make soup! It contains a lot of different ingredients but most of them should be in the pantry. The recipe will easily serve 8-10, and the soup improves with each re-heating.

  • Course Soup
  • Cuisine Asian
  • Keyword Flavor, Lunch, Tasty, Vegetarian, Vegetarian*
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  • Course Soup
  • Cuisine Asian
  • Keyword Flavor, Lunch, Tasty, Vegetarian, Vegetarian*
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time Total Time
20 minutes 30 minutes
Servings Prep Time
8 people 10 minutes
Cook Time Passive Time Total Time
20 minutes 30 minutes
Tips
Omit the chicken for a totally vegetarian version.
Degree of Difficulty
Easy
Ingredients
  • 1 tbspn canola oil
  • 1/2 medium onion finely chopped
  • 1/2 medium red bell pepper seeded and chopped
  • 1 medium chicken breast diced 3/4-inch
  • 2 cloves garlic minced
  • 1 carton chicken or vegetable stock
  • 1 can low fat coconut milk
  • 1 can corn
  • 1/4 tspn Asian Chili Sauce
  • 1 juice of 1/2 lime
  • 1/3 bunch fresh cilantro chopped
  • 1/2 tbspn brown sugar
  • 2 tbspn curry powder
  • 2 tbspn corn starch
  • 2 handfuls fresh spinach leaves
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Heat canola oil over medium high heat in a deep soup pot and add chopped onions and bell pepper, sauté until the vegetables are soft, 4 -5 minutes
  3. Add finely minced garlic, Asian chili sauce and diced chicken breast (if using) and sauté for 1-2 minutes, then add the stock bringing to a boil. Reduce and simmer for 15-20 minutes
  4. Combine curry powder, corn starch, brown sugar, lime juice with a 1/4 can of the coconut milk in a container and stir to combine. Chop cilantro and prepare spinach by chopping off the stems and washing under running water.
  5. Add curry mixture, the balance of the can of coconut milk and cilantro to simmering soup base and bring to a fast simmer. Cook until the corn starch has slightly thickened the broth. 3-4 minutes
  6. Add spinach and corn and continue to simmer until the fresh spinach has wilted.

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