Recipe: Delicious Thai Butternut & Chicken Soup

Thai Butternut & Chicken Soup. 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. This Thai buttermilk soup with pureed squash is a quick and healthy option that is great for all seasons.

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. Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry. You can cook Thai Butternut & Chicken Soup using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Thai Butternut & Chicken Soup

1. Prepare 1 small of fresh chilli,chopped.
2. It's 15 ml of oil.
3. Prepare 2 clove of garlic,crushed.
4. It's 4 of spring onions.
5. You need 30 ml of fish sauce.
6. You need 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. You need 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. You need 1 of fresh coriander leaves.

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. My eyes immediately landed on the thai butternut soup and I was sold. Add a tablespoon of curry powder in place of the red curry paste. Back to this Thai Butternut Squash 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.

Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot! 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? Back to this beautiful thai butternut squash sweet potato bisque which is just as beautiful as its delicious.

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