Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, thai butternut & chicken soup. One of my favorites. This time, I will make it a little bit tasty. 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Thai Butternut & Chicken Soup is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have thai butternut & chicken soup using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Thai Butternut & Chicken Soup:
- Take 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
- Take 500 grams butternut,cut into bite size pieces
- Prepare 400 ml can of coconut cream
- Prepare 4 pieces chicken,cut into bite size pieces
- Take 30 ml shredded fresh basil
- Get 1 fresh coriander leaves
A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Pumpkin can be used instead if preferred. As an Amazon Associate I earn from qualifying purchases. Place half of squash mixture in a blender.
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
As an Amazon Associate I earn from qualifying purchases. Place half of squash mixture in a blender. This Thai recipe couldn't be simpler and is perfect served with coconut rice. 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.
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