For October 2011: Thai Curry Soup

This authentic tasting soup is delicious yet easy to prepare. It is so good you will make it again and again.

Ingredients

• 1 (32 ounce) carton vegetable broth or chicken broth
• 3 celery ribs, diced
• 3 carrots, diced
• 1 onion, diced
• 1 cup sliced mushrooms
• 12 ounces fresh or frozen firm white fish of choice, cut into 1-inch cubes (can substitute chicken)
• 1 (11 ounce) bottle prepared Thai red curry sauce
• 1 (10 ounce) bag fresh spinach, washed
• 1 tablespoon soy sauce
• 3 cups cooked jasmine or brown rice

Use reduced sodium broth and soy sauce if you are on a low sodium diet.

Directions

1. In a pot bring broth, celery, carrots, onion, and mushrooms to a low simmer until vegetables become tender, about 8 minutes. Add fish and simmer 3 minutes. Next add the red curry sauce, spinach and soy sauce and simmer until fish is cooked all the way through and spinach is wilted. Serve in bowls over 1/2 cup of rice.

Makes 6 servings.