PHILLY Spicy Thai Soup

PHILADELPHIA Spicy Thai Soup

Ingredients

• 1 tbsp vegetable oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1–2 tbsp red curry paste (adjust to heat preference)

• 4 cups chicken broth

• 1 can (400 ml) coconut milk

• 1 cup PHILADELPHIA Cream Cheese (softened, cut into cubes)

• 1–2 tbsp fish sauce

• 1 tbsp brown sugar

• 1 cup cooked chicken, shredded (optional)

• 1 cup mushrooms, sliced

• 1 red bell pepper, thinly sliced

• 1 cup baby spinach or bok choy

• Juice of 1 lime

• Fresh cilantro, chopped

• Chili flakes or sliced red chili (optional)

• Salt to taste

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Instructions

1. Sauté aromatics
   Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook until fragrant and soft (about 3–4 minutes).

2. Add curry paste
   Stir in red curry paste and cook another 1 minute to release the flavors.

3. Build the broth
   Add chicken broth and coconut milk. Bring to a gentle simmer.

4. Add Philadelphia cream cheese
   Add cubes of softened PHILADELPHIA Cream Cheese. Whisk until fully melted and the broth becomes creamy.

5. Season the soup
   Stir in fish sauce and brown sugar. Taste and adjust seasoning.

6. Add vegetables & chicken
   Add mushrooms and bell pepper; simmer 5–7 minutes until tender.
   Add cooked chicken and spinach/bok choy and cook until wilted.

7. Finish
   Remove from heat and add lime juice. Taste and add more lime, fish sauce, or curry paste if desired.

8. Serve
   Ladle into bowls and top with cilantro, extra chili, or lime wedges.

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Tips & Variations

• Vegetarian option: Replace chicken broth with vegetable broth and omit chicken. Add tofu.

• Thicker soup: Add extra PHILADELPHIA or reduce broth slightly.

• More Thai flavor: Add 1–2 kaffir lime leaves or a splash of soy sauce.

OTHER RECIPES

A great PHILADELPHIA Cream Cheese recipe to try !

Ingredients

* 1/4 cup KRAFT Signature Asian Sesame Dressing
* 1 onion, chopped
* 1 teaspoon red curry paste
* 3 (10 ounce) cans 25%-less-sodium chicken broth
* 1 (2 pound) butternut squash, peeled, cubed
* 1/2 cup PHILADELPHIA Light Cream Cheese Spread
* 1/4 cup chopped cilantro

INSTRUCTIONS

1. Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.
2. Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.
3. Pour, in batches, into blender; cover. Blend until pureed. Return to saucepan. Add PHILADELPHIA cream cheese spread and cilantro; cook until PHILADELPHIA cream cheese is melted and mixture is well blended, stirring frequently with wire whisk. The PHILADELPHIA cream cheese recipe of Thai soup is ready to serve...enjoy the soup.!
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