Thai Butternut & Chicken Soup
Thai Butternut & Chicken Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, thai butternut & chicken soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai Butternut & Chicken Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Thai Butternut & Chicken Soup is something which I have loved my whole life. They’re fine and they look fantastic.

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 get started with this recipe, we must first prepare a few ingredients. You can have thai butternut & chicken soup using 13 ingredients and 10 steps. Here is how you can achieve it.

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

Hearty Thai Butternut Squash Curry tastes amazing when served with noodles or even with a bowl of rice. Sweet chunks of butternut squash, Tofu, red pepper in a creamy aromatic Thai curry base is. I don't know about you, but when the weather gets chilly, I crave warm, comfort food! Today, I'm sharing a delectable Thai-inspired butternut squash soup.

Steps 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

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. Butternut squash and ginger might just be my new favorite fall food duo. How can one not be completely and super jazzed about that? Back to this Thai Butternut Squash Soup! Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot!

So that is going to wrap this up for this special food thai butternut & chicken soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!