Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.


  1. Heat squash, coconut milk and water in a medium saucepan over medium-high heat. 
  3. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. 
  5. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. 
  7. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
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