Bright curry and sweet squash in a cozy bowl.
Makes 6 servings
INGREDIENTS
2 teaspoons avocado oil, or neutral flavored vegetable oil
3 scallions, white parts minced, green parts sliced thin
6 tablespoons minced fresh cilantro
3 tablespoons red curry paste
½ teaspoon ground cayenne pepper (optional)
4 teaspoons coconut aminos
1/4 teaspoon msg (optional)
4 cups chicken bone broth
3 ½ cups coconut milk (2 cans)
1½ pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into 1/4-inch slices
1 honeynut squash, seeded, quartered, and sliced thin
3 tablespoons lime juice (2 limes)
Note: You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving. You can substitute acorn squash, delicata squash, peeled butternut squash, sweet potato, or carrots for the honeynut squash.
DIRECTIONS
Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro, curry paste, and cayenne and cook until fragrant, about 1 minute. Stir in 2 teaspoons coconut aminos, msg, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.
Increase heat to medium-high, add chicken and squash, and cook until chicken is no longer pink and squash is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons coconut aminos. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro. Enjoy!
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