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Quick Coconut Curry Soup

Prep 15 min
Total 20 min
Ingredients 8
Servings 6

This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes! MORE+ LESS-

Ingredients

cans (14 oz each) coconut milk (not cream of coconut)

cups Progresso™ chicken broth (from 32-oz carton)

tablespoons Thai red curry paste

tablespoon grated fresh gingerroot

cups shredded deli rotisserie chicken

cups broccoli florets

small red bell pepper, cut into 1-inch slices

Lime wedges, if desired

Steps

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1

In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat.
2

Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.

Expert Tips

Purchase broccoli florets that have already been cut for convenience.
Like it spicier? Serve with Sriracha sauce or add additional Thai red curry paste.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 48%
Saturated Fat 25g 127% Trans Fat 0g
Cholesterol: 40mg; 13%
Sodium: 820mg; 34%
Potassium: 660mg; 19%
Total Carbohydrate: 14g; 5%
Dietary Fiber 3g 12% Sugars 8g
Protein: 17g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 50%; 50%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;