Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, thai butternut & chicken soup. One of my favorites food recipes. For mine, I’m gonna make it a 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. In a deep frying pan, heat the curry paste and coconut cream together over a low heat, stirring. Pour in the milk, stir well, and bring to a simmer.
Thai Butternut & Chicken Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Thai Butternut & Chicken Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this 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 cook that.
The ingredients needed to make Thai Butternut & Chicken Soup:
- Take 1 small fresh chilli,chopped
- Make ready 15 ml oil
- Make ready 2 clove garlic,crushed
- Prepare 4 spring onions
- Make ready 30 ml fish sauce
- Prepare 15 ml fresh lemon grass,chopped
- Take 2 chicken stock cubes,crumbled
- Get 2 cup boiling water
- Take 500 grams butternut,cut into bite size pieces
- Get 400 ml can of coconut cream
- Get 4 pieces chicken,cut into bite size pieces
- Prepare 30 ml shredded fresh basil
- Prepare 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.
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
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. 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.
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