How to Make Tasty Thai Butternut & Chicken Soup

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.

Two very different curry recipes delivered to you back to back. You should know that this was seriously poor planning on my part. This vegan Thai Butternut Squash and Pumpkin Curry is a delicious marriage of butternut squash, pumpkin and apple in a rich, spicy sauce. You can cook Thai Butternut & Chicken Soup using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Thai Butternut & Chicken Soup

1. It's 1 small of fresh chilli,chopped.
2. You need 15 ml of oil.
3. Prepare 2 clove of garlic,crushed.
4. Prepare 4 of spring onions.
5. It's 30 ml of fish sauce.
6. It's 15 ml of fresh lemon grass,chopped.
7. You need 2 of chicken stock cubes,crumbled.
8. You need 2 cup of boiling water.
9. Prepare 500 grams of butternut,cut into bite size pieces.
10. Prepare 400 ml of can of coconut cream.
11. It's 4 pieces of chicken,cut into bite size pieces.
12. You need 30 ml of shredded fresh basil.
13. You need 1 of fresh coriander leaves.

It's a healthy, quick and easy dinner perfect for busy weeknights! It's fun to see the farmer's market transition from summer's bounty into autumn's. My gears started spinning this past weekend with. Slow-Cooker Thai Butternut Squash Peanut Soup.

Thai Butternut & Chicken Soup step by step

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 seemingly exotic dish is simple, vegan, healthy and hearty. 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. Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more!