Thai Butternut & Chicken Soup
Thai Butternut & Chicken Soup

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

Add the curry paste and cook until the red oil splits and rises to the surface. Season with fish sauce and palm sugar to create a slightly salty but well-balanced flavour. Add the butternut squash and grated ginger, stir to coat with the oil.

Thai Butternut & Chicken Soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Thai Butternut & Chicken Soup is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Take 1 small fresh chilli,chopped
  2. Make ready 15 ml oil
  3. Make ready 2 clove garlic,crushed
  4. Make ready 4 spring onions
  5. Make ready 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. Make ready 500 grams butternut,cut into bite size pieces
  10. Make ready 400 ml can of coconut cream
  11. Take 4 pieces chicken,cut into bite size pieces
  12. Take 30 ml shredded fresh basil
  13. Take 1 fresh coriander leaves

Pour in the milk, stir well, and bring to a simmer. A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro. Spice it up with a chilli garnish and peanuts for crunch.

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

If you're looking for a go-to chicken curry, this Thai chicken and butternut squash curry just might be it. It's quick and easy to make with just chicken thighs, a few spices and curry paste, coconut milk, peanut butter, tomatoes and butternut squash. Heat the coconut oil in a large pan over a medium heat and add the curry paste. Tip in the squash and stir. Stovetop Pressure CookerPressure Cooker RecipesPressure CookingKormaBiryaniAsian RecipesHealthy RecipesEthnic RecipesFresh Lime Juice Heat the sunflower oil in a wok while you dip the butternut squash cubes into the soy sauce.

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