Omit the chicken for a totally vegetarian version.
Degree of Difficulty
1/2mediumonion finely chopped
1/2mediumred bell pepper seeded and chopped
1mediumchicken breastdiced 3/4-inch
1cartonchicken or vegetable stock
1canlow fat coconut milk
1/4tspnAsian Chili Sauce
1juice of 1/2 lime
1/3bunchfresh cilantro chopped
2handfulsfresh spinach leaves
Gather all ingredients before starting recipe
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
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
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.
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
Add spinach and corn and continue to simmer until the fresh spinach has wilted.