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.
- Heat squash, coconut milk and water in a medium saucepan over medium-high heat.
- Cook, stirring occasionally, until the squash defrosts, about 10 minutes.
- Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes.
- 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.