Skinny Thai Chicken Soup

Ingredients

• 1 teaspoon canola oil 
• 1 small onion cut into thin wedges (1 cup)
• 6 oz mushrooms fresh sliced
• 0.5 medium bell pepper red cut into thin bite-size strips (1 cup)
• 2 cloves garlic finely chopped
• 1 teaspoon curry paste red
• 32 oz chicken broth reduced-sodium (4 cups)
• 1.5 cups chicken shredded cooked
• 1 teaspoon brown sugar packed
• 0.3 teaspoon salt 
• 1 tablespoon cornstarch 
• 2 tablespoons water cold
• 14 oz coconut milk reduced-fat canned (lite) (not cream of coconut)
• 4 cups baby spinach fresh
• 2 tablespoons cilantro leaves fresh chopped
• 1 serving lime wedges 

Equipment

• bowl
• dutch oven

Directions

1. In 4-quart nonstick Dutch oven, heat oil over medium heat.
2. Add onion and mushrooms; cook 3 minutes, stirring frequently.
3. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender.
4. Remove from heat; stir in curry paste until melted.
5. Stir in broth, chicken, brown sugar and salt. Return to heat.
6. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
7. In small bowl, stir cornstarch and water until smooth.
8. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
9. Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted.
10. Serve soup with lime wedges.