Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, thai butternut & chicken soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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.

Thai Butternut & Chicken Soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Thai Butternut & Chicken Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:

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

Hearty Thai Butternut Squash Curry tastes amazing when served with noodles or even with a bowl of rice. Sweet chunks of butternut squash, Tofu, red pepper in a creamy aromatic Thai curry base is. I don't know about you, but when the weather gets chilly, I crave warm, comfort food! Today, I'm sharing a delectable Thai-inspired butternut squash soup.

Steps to make Thai Butternut & Chicken Soup:

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

TESTED & PERFECTED RECIPE - This Thai-style butternut squash soup is soothing and flavorful, and the heat from the red curry paste will warm you right up. 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 Thai Butternut Squash Soup! Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot!

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