Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai butternut & chicken soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Thai Butternut & Chicken Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Thai Butternut & Chicken Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
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 particular 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 cook it.
The ingredients needed to make Thai Butternut & Chicken Soup:
- Prepare 1 small fresh chilli,chopped
- Prepare 15 ml oil
- Take 2 clove garlic,crushed
- Prepare 4 spring onions
- Take 30 ml fish sauce
- Prepare 15 ml fresh lemon grass,chopped
- Prepare 2 chicken stock cubes,crumbled
- Make ready 2 cup boiling water
- Get 500 grams butternut,cut into bite size pieces
- Prepare 400 ml can of coconut cream
- Get 4 pieces chicken,cut into bite size pieces
- Make ready 30 ml shredded fresh basil
- Make ready 1 fresh coriander leaves
Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did for my sweet potato soup. 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! Creamy, comforting, spicy Thai roasted butternut squash soup.
Steps 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
Prick the butternut squash halves deeply all over with a fork. Rub them with a light coating of oil and sprinkle salt and pepper. Learn how to make this delicious butternut squash soup for the perfect fall or winter dinner. Back to this Thai Butternut Squash Soup! Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot!
So that’s going to wrap it up with this special food thai butternut & chicken soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
