Coconut Chicken and Squash Soup recipe

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Ingredients

1 skinless, boneless chicken breast
1 (14.5 ounce) can chicken broth
2 (14 ounce) cans light coconut milk
1 medium butternut squash, halved and seeded
2 tablespoons sesame oil
2 zucchini, quartered and sliced
2 stalks celery, thinly sliced
3 tablespoons chopped green onions
4 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fresh grated ginger
1 dash cayenne pepper, or to taste

Nutrition Info

298 calories
carbohydrate: 30.6 g
cholesterol: 11.3 mg
fat: 17.1 g
fiber: 5 g
protein: 8.3 g
saturatedFat: 7.8 g
servingSize: -
sodium: 636.6 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.

  2. Preheat the oven to 450 degrees F (230 degrees C).

  3. Place butternut squash face-down in a baking dish filled with 1/4 inch water.

  4. Roast squash in the preheated oven until tender, about 30 minutes.

  5. While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes, add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.

  6. Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.

  7. Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

Recipe Yield

6 servings

Recipe Note

I love Thai food, but have trouble finding some of the unique ingredients at my small town's store. This coconut chicken soup has a similar flavor to traditional Thai soup with easy-to-find ingredients. My husband was very impressed with the recipe and is eager to eat it again. Recipe can also be served with or over rice.

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