Description
Spicy Thai whole chicken soup delivers a symphony of bold flavors from Southeast Asia. Fragrant lemongrass, ginger, and chili create a comforting bowl that will transport you to bustling Bangkok markets with each delicious spoonful.
Ingredients
Scale
Main Protein:
- 1 whole chicken (1.6 kg / 3.5 lbs)
Vegetables and Produce:
- 1 butternut squash (1.2 kg / 2.6 lbs)
- 1 bunch of fresh coriander (30 g / 1 oz)
Liquids and Seasonings:
- 1 can (400 ml / 13.5 fl oz) light coconut milk
- 100 g (3.5 oz) Thai red curry paste
Instructions
- Position the whole chicken in a spacious, deep cooking vessel, ensuring ample room for ingredients to combine and cook thoroughly.
- Carefully slice the butternut squash along its length, meticulously removing the inner seeds, then chop the vegetable into uniform 1.2-inch (3 cm) chunks for consistent cooking.
- Incorporate the prepared squash pieces, finely sliced coriander stems, aromatic Thai red curry paste, and rich coconut milk into the cooking vessel. Gently pour 33.8 fluid ounces (1 liter) of water to create a flavorful cooking liquid.
- Securely cover the pan with a tight-fitting lid and allow the mixture to gently simmer over medium heat for approximately 80 minutes, enabling the chicken to become tender and flavors to meld completely.
- Carefully transfer the fully cooked chicken to a clean serving platter, using tongs to prevent breaking the meat. Skim away any excess fat from the soup’s surface using a large spoon.
- Delicately crush a portion of the squash directly within the soup to enhance its overall thickness and create a more robust texture. Season the liquid with salt and freshly ground black pepper to taste.
- Sprinkle half of the fresh coriander leaves over the chicken and remaining leaves across the soup. Carefully shred the chicken into bite-sized pieces directly into individual serving bowls.
- Ladle the aromatic soup evenly among six bowls, ensuring each portion receives an equal balance of liquid, chicken, and vegetable pieces.
Notes
- Elevate your culinary adventure with this transformative soup that turns a whole chicken into a Thai-inspired flavor explosion.
- Simmering the entire chicken creates an intensely rich broth, unlocking deep, complex taste profiles that traditional cutting methods can’t achieve.
- Butternut squash introduces a velvety sweetness that masterfully balances the fiery Thai red curry paste, delivering a harmonious comfort food experience.
- Whole chicken cooking guarantees maximum moisture retention, resulting in meat so tender it practically falls apart with minimal effort.
- Strategically mashing portions of squash directly into the broth generates a luxurious, silky texture without relying on heavy cream or artificial thickeners.
- Fresh coriander leaves add a vibrant, zesty finish that elegantly cuts through the coconut milk’s richness while providing a stunning visual contrast.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 80 mg