Thai Butternut & Chicken Soup
Thai Butternut & Chicken Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, thai butternut & chicken soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Thai Butternut & Chicken Soup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Thai Butternut & Chicken Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

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. Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry.

To begin with this particular recipe, we must prepare a few components. You can have thai butternut & chicken soup using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Thai Butternut & Chicken Soup:
  1. Take 1 small fresh chilli,chopped
  2. Make ready 15 ml oil
  3. Take 2 clove garlic,crushed
  4. Prepare 4 spring onions
  5. Take 30 ml fish sauce
  6. Get 15 ml fresh lemon grass,chopped
  7. Get 2 chicken stock cubes,crumbled
  8. Take 2 cup boiling water
  9. Take 500 grams butternut,cut into bite size pieces
  10. Get 400 ml can of coconut cream
  11. Get 4 pieces chicken,cut into bite size pieces
  12. Get 30 ml shredded fresh basil
  13. Make ready 1 fresh coriander leaves

Anyways, I absolutely adore Thai food, butternut squash, and lentils. Can't think of a better recipe that combines I found the recipe Healing Thai Butternut Squash Lentil Soup because I was looking for. Back to this Thai Butternut Squash Soup! Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot!

Instructions to make Thai Butternut & Chicken Soup:
  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

This soup is packed with all the warm fall flavors. Butternut squash and ginger might just be my new favorite fall food duo. How can one not be completely and super jazzed about that? Since James was on a business trip this past week I had the souppertunity- that's a super soup opportunity- to make Thai Coconut Curry Butternut Squash Soup again. TESTED & PERFECTED RECIPE - This Thai-style butternut squash soup is soothing and flavorful, and the heat from the red curry paste will warm you right up.

So that is going to wrap this up for this special food thai butternut & chicken soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!