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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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Cozy and nourishing Thai Chicken Soup with Butternut Squash and Bok Choy combines sweet roasted butternut squash, tender chicken, and crisp bok choy simmered in a fragrant broth with classic Thai spices. This comforting and wholesome soup delivers a perfect balance of flavors and textures, making it ideal for chilly days and healthy meals.

Ingredients

Scale

Main Ingredients

  • 1 lb boneless chicken breast or thighs, diced
  • 3 cups butternut squash, peeled and diced into bite-sized cubes
  • 2 cups bok choy, chopped
  • 1 can (13.5 oz) coconut milk
  • 4 cups chicken broth

Aromatics and Seasonings

  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce or soy sauce (for vegetarian option)
  • 1 tbsp fresh lime juice
  • Salt and pepper, to taste

Garnishes

  • Fresh cilantro, chopped
  • Green onions, sliced

Optional Ingredients for Variations

  • Tofu (for vegetarian substitution)
  • Extra red curry paste or fresh chopped chilies (for spicy kick)
  • Spinach or kale (alternative to bok choy)
  • Zucchini noodles (low-carb alternative to butternut squash)
  • Cooked shrimp or shredded rotisserie chicken (protein boost)

Instructions

  1. Prepare the Butternut Squash: Peel and dice the butternut squash into bite-sized cubes. You may roast the cubes in the oven for deeper flavor or add them directly to the broth to cook until tender.
  2. Sauté Aromatics and Curry Paste: Heat a little oil in a large pot and sauté the minced garlic and ginger until fragrant. Stir in the red curry paste and cook for another minute to release its rich aroma.
  3. Cook the Chicken: Add the diced chicken breast or thighs to the pot and cook until lightly browned but not fully cooked through, allowing it to absorb the curry flavors.
  4. Add Broth, Coconut Milk, and Vegetables: Pour in the chicken broth and coconut milk, then add the butternut squash. Bring the mixture to a simmer and cook until the squash is tender and the chicken is fully cooked.
  5. Stir in Bok Choy and Finish with Seasonings: Add the chopped bok choy and cook just until wilted to retain its fresh crunch. Finish by stirring in lime juice, fish sauce or soy sauce, and adjust salt and pepper to taste.
  6. Garnish and Serve: Serve the soup hot, garnished with freshly chopped cilantro and sliced green onions for a bright, fresh finish.

Notes

  • Don’t overcook bok choy; add it at the very end to keep its color and crunch.
  • Use homemade chicken broth if possible for richer flavor.
  • Adjust the amount of red curry paste carefully to control the spice level.
  • Roasting the butternut squash before adding it enhances caramelized sweetness and depth.
  • Always use fresh lime juice for the brightest, most natural citrus flavor.

Nutrition

Keywords: Thai chicken soup, butternut squash soup, bok choy soup, healthy Thai recipe, comforting soup, coconut milk soup, easy Thai soup

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