Thai Chicken Soup with Butternut Squash and Bok Choy

Cozy up with flavorful Thai Chicken Soup with Butternut Squash and Bok Choy, a comforting and healthy meal perfect for chilly days. This vibrant, nourishing soup blends the sweetness of roasted butternut squash with tender chicken and crisp bok choy, all simmered in a fragrant broth rich with classic Thai spices. It’s a bowl full of warmth, texture, and bright, fresh flavors that will quickly become your go-to recipe when you want something both satisfying and wholesome.

Why You’ll Love This Recipe

• A perfect balance of flavors: Sweet butternut squash, savory chicken, and fresh bok choy create a delicious harmony.
• Nutritious and wholesome: Packed with vitamins, protein, and fiber, ideal for a healthy meal.
• Simple ingredient list: Uses easy-to-find items that come together quickly without fuss.
• Comfort food with a twist: Traditional chicken soup meets Thai cuisine in an exciting, unique way.
• Adaptable for all diets: Easily modified to be gluten-free, dairy-free, or lower in calories.

Ingredients You’ll Need

Every ingredient in this Thai Chicken Soup with Butternut Squash and Bok Choy plays a vital role, providing depth, color, and layers of flavor. Using fresh produce and pantry staples ensures this soup is both accessible and incredibly delicious.

• Chicken breast or thighs: Choose boneless for quick cooking and tender meat.
• Butternut squash: Adds natural sweetness and creamy texture when roasted or simmered.
• Bok choy: Provides a crisp, leafy green crunch and subtle bitterness.
• Coconut milk: Brings creaminess and a light sweetness balancing the spices.
• Garlic and ginger: Essential aromatics that give depth and warmth to the broth.
• Red curry paste: The robust Thai flavor that spices up the soup without overwhelming it.
• Chicken broth: Forms the flavorful base and enhances the savory notes.
• Lime juice: Adds a bright, tangy finish to brighten rich flavors.
• Fish sauce or soy sauce: Provides umami richness; fish sauce is classic for Thai, soy sauce is a great substitute for vegetarians.
• Fresh cilantro and green onions: For garnish, adding freshness and color.

Variations for Thai Chicken Soup with Butternut Squash and Bok Choy

Customizing your Thai Chicken Soup with Butternut Squash and Bok Choy is easy and fun. Swap ingredients based on preferences, dietary needs, or what’s in your pantry to make this soup truly your own.

• Vegetarian version: Replace chicken with tofu and use vegetable broth instead of chicken broth.
• Spicy kick: Add extra red curry paste or fresh chopped chilies to increase heat levels.
• Alternative greens: Swap bok choy with spinach or kale for a different texture.
• Low-carb option: Skip the butternut squash and add more bok choy or zucchini noodles.
• Protein boost: Toss in cooked shrimp or shredded rotisserie chicken for added variety.

How to Make Thai Chicken Soup with Butternut Squash and Bok Choy

Step 1: Prepare the Butternut Squash

Peel and dice the butternut squash into bite-sized cubes. You can roast it in the oven for deeper flavor or add it directly to the broth to cook until tender.

Step 2: Sauté Aromatics and Curry Paste

In a large pot, heat a little oil and sauté minced garlic and ginger until fragrant. Stir in the red curry paste and cook for a minute more to release its rich aroma.

Step 3: Cook the Chicken

Add diced chicken breast or thighs to the pot and cook until lightly browned but not fully done, allowing it to absorb the curry flavors.

Step 4: Add Broth, Coconut Milk, and Vegetables

Pour in chicken broth and coconut milk, then add the butternut squash. Bring everything to a simmer and cook until the squash is tender and the chicken is cooked through.

Step 5: Stir in Bok Choy and Finish with Seasonings

Add chopped bok choy and cook just until wilted to keep its fresh crunch. Finish the soup with lime juice, fish sauce or soy sauce, and adjust salt and pepper to taste.

Step 6: Garnish and Serve

Serve hot, garnished with fresh cilantro and sliced green onions for that final burst of freshness.

Pro Tips for Making Thai Chicken Soup with Butternut Squash and Bok Choy

• Don’t overcook bok choy: Add it at the very end to keep its color and crunch.
• Use homemade broth if possible: It adds extra richness compared to store-bought.
• Adjust curry paste carefully: Start small and add more to control the soup’s heat level.
• Roast the squash first: For a deeper, caramelized flavor, roasting butternut squash before adding it to the soup is a game changer.
• Fresh lime juice over bottled: Always squeeze fresh lime juice at the end for the brightest, most natural citrus flavor.

How to Serve Thai Chicken Soup with Butternut Squash and Bok Choy

Garnishes

Top your soup with freshly chopped cilantro and green onions to add a pop of color and fresh herbal notes that contrast beautifully with the rich broth.

Side Dishes

Serve alongside steamed jasmine rice or sticky rice to soak up every delicious drop, or pair with crunchy spring rolls for a fuller meal experience.

Creative Ways to Present

For a cozy dinner, ladle the soup into vibrant bowls and serve with lime wedges on the side for guests to customize each bowl’s brightness.

Make Ahead and Storage

Storing Leftovers

This Thai Chicken Soup with Butternut Squash and Bok Choy keeps well in an airtight container in the refrigerator for up to 3 days, making it a great option for quick reheats later in the week.

Freezing

You can freeze the soup in freezer-safe containers for up to 2 months. Leave out bok choy if freezing, and add it fresh when reheating to keep its texture.

Reheating

Reheat gently over medium heat on the stove to avoid curdling the coconut milk, stirring occasionally until warmed through. Add fresh bok choy just before serving if you froze the soup without it.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and flavor, and they work wonderfully in this soup.

Is this soup spicy?

The spice level depends on the amount of red curry paste used; you can adjust to your preferred heat by adding more or less.

Can I make this recipe vegetarian?

Yes, substitute chicken with tofu or chickpeas and use vegetable broth along with soy sauce instead of fish sauce.

How long does it take to make this soup?

From start to finish, it usually takes about 40 minutes, including prep and cooking time.

What can I substitute for bok choy?

Spinach, kale, or Swiss chard are great alternatives and provide a similar leafy green element.

Final Thoughts

Thai Chicken Soup with Butternut Squash and Bok Choy offers an irresistible combo of comforting warmth and vibrant Thai flavors, perfect for any chilly day. Easy to prepare and full of wholesome ingredients, it’s a delightful way to enjoy a nourishing meal that feels both fresh and cozy. Give this soup a try, and you might just find your new favorite bowl of comfort!

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