Description
Thai Chicken Soup with Butternut Squash and Bok Choy is a comforting and vibrant dish blending tender chicken, sweet butternut squash, and fresh bok choy with authentic Thai spices. This nourishing soup offers a creamy, flavorful broth enriched by coconut milk and Thai red curry paste, making it perfect for any season and suitable for a wholesome lunch or cozy dinner.
Ingredients
Scale
Proteins
- 1 lb chicken breast or thighs, cut into bite-sized pieces
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups bok choy, stalks and leaves sliced separately
- 2 green onions, thinly sliced (for garnish)
- Fresh cilantro leaves (for garnish)
Aromatics & Spices
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Thai red curry paste
Liquids & Seasonings
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
Instructions
- Prepare the Ingredients: Begin by peeling and cubing the butternut squash into bite-sized pieces. Slice bok choy stalks and leaves separately for even cooking. Mince garlic and ginger to maximize aroma.
- Sauté Aromatics and Curry Paste: Heat a bit of oil in a large pot over medium heat. Add garlic and ginger, cooking until fragrant but not browned. Stir in the Thai red curry paste and cook for another minute to release its rich flavors.
- Add Chicken and Broth: Introduce chicken pieces to the pot, stirring to coat them with the curry paste mixture. Pour in the chicken broth and bring the mixture to a gentle boil.
- Cook Butternut Squash and Simmer: Add the butternut squash cubes and reduce heat to a simmer. Let it cook until the squash becomes tender, about 15-20 minutes, allowing flavors to meld beautifully.
- Stir in Coconut Milk and Bok Choy: Pour in the coconut milk for creamy richness, then add bok choy leaves and stalks, cooking for an additional 5 minutes until the greens are wilted but still vibrant.
- Finish with Seasonings and Serve: Season the soup with lime juice and fish sauce to taste, balancing acidity and umami. Garnish with fresh cilantro and green onions just before serving.
Notes
- Use fresh or high-quality Thai red curry paste to enhance the soup’s flavor over powdered alternatives.
- Add bok choy last to preserve its crunch and bright color.
- For a thicker soup, add more coconut milk or blend a portion of cooked butternut squash before adding bok choy.
- Taste and adjust lime juice and fish sauce to keep the soup refreshing and savory.
- Add fresh herbs at the end to keep them vibrant and aromatic.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg