Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Coconut Chicken and Squash Soup Be the first to rate & review! 1 Photo 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. Recipe by Holyflower93 Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 20 mins Cook Time: 5 hrs 30 mins Additional Time: 10 mins Total Time: 6 hrs Servings: 6 Yield: 6 servings Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 298 Calories 17g Fat 31g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 298 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 39% Cholesterol 11mg 4% Sodium 637mg 28% Total Carbohydrate 31g 11% Dietary Fiber 5g 18% Total Sugars 6g Protein 8g Vitamin C 55mg 274% Calcium 118mg 9% Iron 2mg 11% Potassium 938mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved