kabocha chicken soup
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1 medium kabocha squash about 2 pounds, peeled, seeded, and diced
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Step 1: Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 2: Add The Chicken
- Add the chicken pieces to the pot. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Step 3: Incorporate The Kabocha
- Add the diced kabocha squash to the pot. Pour in the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the kabocha is tender.
Step 4: Blend In Coconut Milk
- Once the kabocha is soft, stir in the coconut milk. Allow the soup to heat through for another 5 minutes, adjusting seasoning as needed.
Step 5: Serve And Garnish
- Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your warm, comforting Kabocha Chicken Soup!
Notes
Kabocha Chicken Soup is not just delicious; it’s also versatile. Feel free to customize it based on what you have in your pantry. I often add leftover vegetables or grains to make it even heartier!