Healthified Thai Chicken Soup

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Warm yourself with a high-flavored twist on a cold-weather classic. Take further comfort in the added nutrition from red peppers and baby spinach.

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( 14 Ratings)

14 Ratings

5 Stars 57%

4 Stars 21%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 5 )

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The Quick Take & Nutrition Info

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The Quick Take: Healthified

Calories Reduced By 110
Fat Reduced By 12g
Saturated Fat Reduced By 9g

See What Makes It Healthified »

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 550mg; 550%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 8%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 30 min
Servings 6

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

Directions

1 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.
2 Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
3 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.
4 Stir in spinach and cilantro. Cook about 1 minute, or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before	After
1 tablespoon vegetable oil	1 teaspoon canola oil
1 carton (32 oz) chicken broth	1/2 medium red bell pepper, cut into thin bite-size strips (1 cup)
1 1/2 cups shredded cooked chicken	1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1 can (14 oz) coconut milk	1 1/2 cups shredded cooked chicken breast
2 cups fresh baby spinach leaves	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

Nutritional Highlights

Calories		260 (before) 150 (after)
Fat		2 1/2 (before) 0 (after)
Saturated Fat		13 g (before) 4 g (after)
Total Fat		19 g (before) 7 g (after)
Vitamin A (%DV)		20 (before) 45 (after)

Did You Know?

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Like it spicy? Add 1/2 to 1 teaspoon additional curry paste.

Coconut milk and curry paste are both available at many supermarkets in the Asian foods aisle, or look for these specialty products at Asian markets.

If you don't have cornstarch you can use 2 tablespoons all-purpose flour instead. Increase the amount of cold water to 1/4 cup.

Reviews

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1 - 3 of 5 Reviews View All

Posted 1/23/2012 4:48:27 PM REPORT ABUSE AStolper said:

Rating:

I love Thai soups and often get takeout versions, but I was so excited to find this Healthified version that I can make at home. It has wonderful flavor and is a very satisfying dish. I added extra red curry paste - it added tons of flavor and made the sauce a pretty red color.

Posted 1/20/2011 3:05:01 PM REPORT ABUSE melissa428 said:

Rating:

I do not normally like soup, but this was fabulous. I loved the flavors. It is even better the next day.

Posted 2/6/2009 11:23:25 AM REPORT ABUSE Kitchen_Cook said:

Rating:

This is a fabulous soup! It has great flavor that's so easy to adjust--with more (or less) red curry paste, additional cilantro and even added ginger root. It works well with tofu in place of the chicken too. Last week's company is still asking for the recipe!

1 - 3 of 5 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/19/2012. NOTE: We do not include optional ingredients in our calculations.