Thai Chicken and Squash Soup

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Thai Chicken and Squash Soup
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat a large, wide pot over medium high heat. Add coconut oil. Once melted, add red curry paste and stir quickly until it combines well with the coconut oil.
  2. Add onions and butternut squash and cook for about 10 minutes, or until squash is starting to fall apart.
  3. Add chicken pieces and sauté for 5 minutes or until chicken starts to brown a little.
  4. Pour the coconut milk and broth into the pot and bring to a simmer, then reduce heat, cover, and cook for 10 minutes or until chicken is cooked through.
  5. Taste soup and adjust seasonings. Then add lime juice, stir to combine, and gently stir in the spinach until it has wilted, then serve.
Recipe Notes

The spiciness of curry pastes can vary greatly depending on the bottle, so take a whiff before adding it to get a sense of how strong it will be.

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