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Thai Chicken Soup with Butternut Squash and Bok Choy

Thai Chicken Soup with Butternut Squash and Bok Choy
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Warm up with this flavorful Thai Chicken Soup with Butternut Squash and Bok Choy, a comforting and wholesome dish that blends tender chicken, sweet butternut squash, and crisp bok choy. Infused with authentic Thai red curry paste, coconut milk, and aromatic spices, this soup is nourishing, easy to prepare, and perfect for cozy evenings.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, sliced into thin strips or bite-sized pieces

Vegetables & Aromatics

  • 2 cups butternut squash, peeled and diced into bite-sized cubes
  • 2 cups bok choy, chopped (separated stems and leafy parts)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Liquids & Base

  • 4 cups chicken broth
  • 1 can (13.5 oz) coconut milk

Seasonings & Condiments

  • 2 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice, fresh

Garnishes

  • Fresh cilantro leaves, for garnish
  • Optional: thinly sliced chili peppers, toasted sesame seeds or crushed peanuts, lime wedges

Instructions

  1. Prepare Your Ingredients: Peel and dice the butternut squash into bite-sized cubes, chop the bok choy separating stems from leafy greens, slice the chicken into thin strips or bite-sized pieces, mince garlic, and grate fresh ginger.
  2. Sauté Aromatics and Curry Paste: Heat a little oil in a large pot over medium heat. Add minced garlic and ginger and cook until fragrant, about 1-2 minutes. Stir in Thai red curry paste and cook for another minute to release its full flavor.
  3. Add Chicken and Butternut Squash: Add chicken pieces to the pot, stirring to coat them in the curry mixture. Cook until chicken starts turning opaque, then add diced butternut squash and stir to combine evenly.
  4. Pour in Broth and Coconut Milk: Add chicken broth and coconut milk to the pot. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until butternut squash is tender and chicken is fully cooked.
  5. Add Bok Choy and Season: Stir in bok choy stems first and cook for 3-4 minutes until slightly softened. Then add leafy parts of bok choy. Season soup with fish sauce and lime juice to taste, balancing salty, tangy, and creamy flavors.
  6. Final Touches and Serve: Remove the pot from heat once everything is tender and flavorful. Garnish with fresh cilantro leaves and serve hot for ultimate comfort.

Notes

  • Use fresh, high-quality Thai red curry paste for the best flavor.
  • Do not overcook bok choy to keep vibrant color and crisp texture.
  • Adjust spice levels gradually by varying the amount of curry paste or adding fresh chili slices.
  • Taste before serving and balance the flavors by adding more fish sauce, lime juice, or coconut milk as needed.
  • Prep ingredients ahead of time to speed up cooking.

Nutrition

Keywords: Thai chicken soup, butternut squash soup, bok choy soup, Thai red curry soup, gluten free soup, nutritious soup, coconut milk soup

Find it online: https://ninagourmet.com/thai-chicken-soup-with-butternut-squash-and-bok-choy/