Hello everybody, 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. For mine, I’m gonna make it a bit unique. This will be really delicious.

Thai Butternut & Chicken Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Thai Butternut & Chicken Soup is something that I’ve loved my whole life.

Add squash and coconut milk to the pot with the onion. Sprinkle with salt and pepper and bring to a boil. Cover and reduce heat to low.

To begin with this particular recipe, we must 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:

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

A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Thai Curried Butternut Squash Soup is sure to warm you up on a cold day! It's naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread.

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

This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. Slow-Cooker Thai Butternut Squash Peanut Soup. This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings.

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