Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a Best dish, thai butternut & chicken soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Thai Butternut & Chicken Soup is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook 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. Take 1 small fresh chilli,chopped
2. Make ready 15 ml oil
3. Make ready 2 clove garlic,crushed
4. Get 4 spring onions
5. Get 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. Make ready 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. Prepare 30 ml shredded fresh basil
13. Get 1 fresh coriander leaves

This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! 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!

Instructions 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

Today, I'm sharing a delectable Thai-inspired butternut squash soup. Add a tablespoon of curry powder in place of the red curry paste. Back to this Thai Butternut Squash Soup! Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot! This soup is packed with all the warm fall flavors.

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