COCONUT CHICKEN AND SQUASH SOUP

Coconut Chicken and Squash Soup image

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.

Provided by Holyflower93

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 6h

Yield 6

Number Of Ingredients 12

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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

Steps:

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.
Preheat the oven to 450 degrees F (230 degrees C).
Place butternut squash face-down in a baking dish filled with 1/4 inch water.
Roast squash in the preheated oven until tender, about 30 minutes.
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.
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.
Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

Nutrition Facts : Calories 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, Sodium 636.6 mg, Sugar 6.2 g