Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, thai butternut & chicken soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really 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. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated.
Thai Butternut & Chicken Soup is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Thai Butternut & Chicken Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready 1 small fresh chilli,chopped
- Make ready 15 ml oil
- Get 2 clove garlic,crushed
- Take 4 spring onions
- Take 30 ml fish sauce
- Get 15 ml fresh lemon grass,chopped
- Prepare 2 chicken stock cubes,crumbled
- Get 2 cup boiling water
- Make ready 500 grams butternut,cut into bite size pieces
- Prepare 400 ml can of coconut cream
- Get 4 pieces chicken,cut into bite size pieces
- Get 30 ml shredded fresh basil
- Make ready 1 fresh coriander leaves
Bring the incredible flavors of Thai cooking to your kitchen in a fun yet accessible plant-based way with this Thai Butternut Squash Chickpea Curry. It's packed with aromatic Thai flavors, is indulgent yet healthy, and is a satisfying complete meal. Plus, it's meal prep friendly and makes great leftovers! Puree in a blender or with a hand blender until thick.
Instructions to make Thai Butternut & Chicken Soup:
- 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.
- Heat oil in your wok-add garlic,spring onion,chilli,lemon grass and fish sauce.
- Cook,stirring,until spring onions are soft.
- Add stock cubes dissolved in boiling water,bring to the boil.
- Add butternut,simmer covered,for about 10 minutes.
- Stir in coconut cream,simmer uncovered,for 5 minutes or until butternut is tender.
- Take your chicken pieces from the fridge and fry in a pan until cooked.
- Add cooked chicken pieces to the soup and stir.
- Add the chopped fresh basil to the soup and stir.
- Serve soup sprinkled with fresh coriander leaves
Plus, it's meal prep friendly and makes great leftovers! Puree in a blender or with a hand blender until thick. 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. Here is how you cook it.
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