Jamie Oliver Thai Red Curry Chicken And Butternut Squash Soup

This easy Jamie Oliver Thai Red Curry Chicken And Butternut Squash Soup is a comforting, creamy, and hearty dish perfect for a cozy meal. With tender chicken, sweet butternut squash, and fragrant coconut milk, it’s a quick and simple recipe that brings vibrant flavors to the table. You can easily swap ingredients for what you have on hand!

Ingredients Needed

• 1 x 1.6kg (3.5 lbs) whole chicken
• 1 (1.2kg / 2.6 lbs) butternut squash
• 1 bunch (30g / 1 oz) of fresh coriander
• 100g (3.5 oz) Thai red curry paste
• 1 x 400ml (13.5 oz) tin of light coconut milk

How To Make Thai Red Curry Chicken And Butternut Squash Soup

1. Prepare the Chicken: Sit the chicken in a large, deep pan.
2. Prepare the Squash: Halve the butternut squash lengthways, cut into 3cm (1-inch) chunks, and discard the seeds.
3. Add Ingredients to the Pan: Slice the coriander stalks, then add them to the pan along with the squash, curry paste, and coconut milk. Pour in 1 liter (4 cups) of water, cover, and simmer on medium heat for 1 hour and 20 minutes.
4. Remove the Chicken: Use tongs to remove the chicken and place it on a platter. Spoon some of the fat from the surface of the soup over the chicken and sprinkle with half the coriander leaves.
5. Serve the Soup: Serve with 2 forks for shredding the chicken at the table. Use a potato masher to crush some squash to thicken the soup.
6. Season the Soup: Taste the soup, season it with sea salt and black pepper, and divide it between six bowls. Sprinkle with the remaining coriander leaves.
7. Add the Chicken: Shred the chicken and add it to the soup as you dig in.

Recipe Tips

• Mash the squash for texture: Once the soup is ready, use a potato masher to mash some squash for a thicker, creamier consistency.
• Season carefully: Taste the soup before serving and adjust the seasoning with sea salt and black pepper to enhance the flavors.
• Shred the chicken at the table: Serve with two forks so everyone can shred their chicken, keeping it juicy and warm.
• Add more coconut milk for creaminess: If you like a richer, creamier soup, add a little extra coconut milk towards the end of cooking.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Thai Red Curry Chicken And Butternut Squash Soup cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the soup to cool to room temperature before freezing. Store it in a freezer-safe container for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
• Reheat: Reheat the soup in a pot over medium heat, stirring occasionally, for 5-7 minutes, until it reaches the desired temperature.

Nutrition Facts

Serving Size: 1 cup (269g)

• Calories: 354
• Total Fat: 16.1g
• Saturated Fat: 5.8g
• Total Carbohydrate: 20.5g
• Dietary Fiber: 4.8g
• Sugars: 11.8g
• Protein: 32.8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Wrapped In Bacon
• Jamie Oliver​ Sticky Chicken Thighs
• Jamie Oliver Chicken Laksa
• Jamie Oliver Chicken Kebabs

Jamie Oliver Thai Red Curry Chicken And Butternut Squash Soup

Author: Imen Dridi Cooking Method:Simmering Cuisine:British Courses:Main, Dinner, Soups Recipe Keys: T Thai Red Curry Chicken And Butternut Squash Soup

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 20 minutesRest time: minutesTotal time:1 hour 35 minutesServings:6 servingsCalories:354 kcal Best Season:Suitable throughout the year

Description

This easy Jamie Oliver Thai Red Curry Chicken And Butternut Squash Soup is a comforting, creamy, and hearty dish perfect for a cozy meal. With tender chicken, sweet butternut squash, and fragrant coconut milk, it’s a quick and simple recipe that brings vibrant flavors to the table. You can easily swap ingredients for what you have on hand!

Ingredients

• 1 x 1.6kg (3.5 lbs) whole chicken
• 1 (1.2kg / 2.6 lbs) butternut squash
• 1 bunch (30g / 1 oz) of fresh coriander
• 100g (3.5 oz) Thai red curry paste
• 1 x 400ml (13.5 oz) tin of light coconut milk

Instructions

1. Prepare the Chicken: Sit the chicken in a large, deep pan.
2. Prepare the Squash: Halve the butternut squash lengthways, cut into 3cm (1-inch) chunks, and discard the seeds.
3. Add Ingredients to the Pan: Slice the coriander stalks, then add them to the pan along with the squash, curry paste, and coconut milk. Pour in 1 liter (4 cups) of water, cover, and simmer on medium heat for 1 hour and 20 minutes.
4. Remove the Chicken: Use tongs to remove the chicken and place it on a platter. Spoon some of the fat from the surface of the soup over the chicken and sprinkle with half the coriander leaves.
5. Serve the Soup: Serve with 2 forks for shredding the chicken at the table. Use a potato masher to crush some squash to thicken the soup.
6. Season the Soup: Taste the soup, season it with sea salt and black pepper, and divide it between six bowls. Sprinkle with the remaining coriander leaves.
7. Add the Chicken: Shred the chicken and add it to the soup as you dig in.

Notes

• Mash the squash for texture: Once the soup is ready, use a potato masher to mash some squash for a thicker, creamier consistency.
• Season carefully: Taste the soup before serving and adjust the seasoning with sea salt and black pepper to enhance the flavors.
• Shred the chicken at the table: Serve with two forks so everyone can shred their chicken, keeping it juicy and warm.
• Add more coconut milk for creaminess: If you like a richer, creamier soup, add a little extra coconut milk towards the end of cooking.

Keywords:Jamie Oliver Thai Red Curry Chicken And Butternut Squash Soup