Tip : Omit the chicken for a totally vegetarian version.
Ingredients
- 1 tbsp 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, optional
- 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 tbsp brown sugar
- 2 tbsp curry powder
- 2 tbsp corn starch
- 2 handfuls fresh spinach leaves
Instructions
- 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.
