SKINNY THAI CHICKEN SOUP RECIPE - BETTYCROCKER.COM
42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 150 , CarbohydrateContent 8 g, CholesterolContent 30 mg, FatContent 0 , FiberContent 1 g, ProteinContent 14 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 550 mg, SugarContent 4 g, TransFatContent 0 g
THAI RED CHICKEN CURRY RECIPE | DELICIOUS. MAGAZINE
Use this recipe for easy red curry paste for an authentic, fragrant Thai chicken curry and you’ll never go back to the stuff in jars.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 4
Number Of Ingredients 24
Steps:
- To make the paste, put the cumin and coriander seeds in a small dry frying pan and toast over a medium heat for 30 seconds until fragrant. Transfer to a heavy pestle and mortar and grind as finely as possible.
- Meanwhile, roughly chop the red chillies, leaving the seeds in (they add vital heat to the dish) and put in a mini food processor with the soaked dried chillies and 1 tbsp of the soaking liquid. Blend to a purée and set aside.
- Add the rest of the paste ingredients to the pestle and mortar, one by one, making sure each ingredient has been pounded to a paste before adding the next. Finally, pound in the puréed chillies. (Alternatively, put all the paste ingredients into a small food processor and whizz to a paste.)
- To make the curry, heat the oil in a wok or frying pan and fry the shallots for 5 minutes until softened. Add the garlic and fry for 30 seconds more. Add 4 heaped tbsp of the curry paste and fry for 1 minute, then add ½ tbsp fish sauce, the palm sugar, lime leaves, coconut milk, 150-200ml water and the aubergines. Bring to the boil, then reduce to a gentle simmer and cook for 5-10 minutes. Add the chicken and cook for another 10 minutes. Add the beans and cook for a further 5 minutes until tender.
- Remove from the heat, taste and add more fish sauce if needed, then stir in the herbs and serve with steamed or coconut rice and lime wedges to squeeze over.
Nutrition Facts : Calories 388kcals, FatContent 24.5g (16.5g saturated), ProteinContent 33g, CarbohydrateContent 9.6g (4.4g sugars), FiberContent 2.8g
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