How to Refreshing At Home Thai Butternut & Chicken Soup

How to Refreshing At Home Thai Butternut & Chicken Soup Delicious, fresh and tasty.

Thai Butternut & Chicken Soup. Add squash and coconut milk to the pot with the onion. Sprinkle with salt and pepper and bring to a boil. Cover and reduce heat to low.

Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting!

The sweet butternut squash pairs beautifully with all the red curry spices.

Place half of squash mixture in a blender.

You can have Thai Butternut & Chicken Soup using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Thai Butternut & Chicken Soup

1. It’s 1 small of fresh chilli,chopped.

2. It’s 15 ml of oil.

3. You need 2 clove of garlic,crushed.

4. You need 4 of spring onions.

5. It’s 30 ml of fish sauce.

6. Prepare 15 ml of fresh lemon grass,chopped.

7. Prepare 2 of chicken stock cubes,crumbled.

8. You need 2 cup of boiling water.

9. You need 500 grams of butternut,cut into bite size pieces.

10. It’s 400 ml of can of coconut cream.

11. It’s 4 pieces of chicken,cut into bite size pieces.

12. It’s 30 ml of shredded fresh basil.

13. It’s 1 of fresh coriander leaves.

This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up.

The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too.

Slow-Cooker Thai Butternut Squash Peanut Soup.

This seemingly exotic dish is simple, vegan, healthy and hearty.

Thai Butternut & Chicken Soup instructions

1. Suggestion: Sprinkle cut chicken pieces with a little soya sauce and cornflour,rub in using your fingers. This tenderises the chicken and seals in the juice. Place in fridge until needed..

2. Heat oil in your wok-add garlic,spring onion,chilli,lemon grass and fish sauce..

3. Cook,stirring,until spring onions are soft..

4. Add stock cubes dissolved in boiling water,bring to the boil..

5. Add butternut,simmer covered,for about 10 minutes..

6. Stir in coconut cream,simmer uncovered,for 5 minutes or until butternut is tender..

7. Take your chicken pieces from the fridge and fry in a pan until cooked..

8. Add cooked chicken pieces to the soup and stir..

9. Add the chopped fresh basil to the soup and stir..

10. Serve soup sprinkled with fresh coriander leaves.

The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings.

You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California.

This butternut squash curry is a recipe we designed in the style of a Thai red curry.

This is a Thai dish with a sauce made with red curry paste and coconut milk.

It can be made with different proteins like chicken, beef, shrimp, or tofu.