Thai Chicken and Squash Soup

This a simple soup to make, but one that I find very enjoyable. It can be served alone, or the way I prefer, over a mound of rice. You can make it difficult by sourcing galangal, lime leaves, Thai chilis and all the other ingredients and grind your own paste. Or you can just by a tub of Red curry paste, most of which are imported from Thailand. Just don’t get the brand Thai Kitchen, it comes in a small bottle and isn’t as good. I prefer Cock Brand or Mae Ploy. They both come in a plastic container and are similar except for a few things.

If you wish to make this vegan, simply omit the chicken and substitute vegetable stock for the chicken stock. Check the red curry paste for ingredients, some contain fish sauce

Thai Chicken and Squash Soup

ingredients

6 oz raw chicken breast. Slice thinly

1 1/2 cups butternut Squash (1 inch dice)

2 cup chicken stock

1 can coconut milk (400 ml can)

1/2 medium size onion (1 inch dice)

1 piece celery, biased cut

1/2 red bell pepper (1 inch dice)

1/4 cup grated ginger

3 cloves garlic

1 tblsp Red curry paste (Thai curry)

1 oz lime juice

1 tsp sugar

1 cup green onions sliced

salt to taste

Method

Cover the the bottom of a pot with a small amount of oil. Bring to a medium heat. Sweat the onion, celery, squash, ginger, and garlic

When the ingredients are heated though, add the red pepper, and thai red curry paste, when the red curry paste is mixed in evenly, add the sliced chicken,chicken stock and coconut milk.

Add the lime juice and sugar. Bring to a simmer until the squash is cooked

Taste for salt

Add the green onions

Serve alone or over a bed of rice