We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

HEARTY CHICKEN, VEGETABLE, SQUASH, AND COCONUT SOUP

SOUPE REPAS AU POULET Le GUMES COURGE et COCO

In collaboration with
Trois fois par jour

Thighs Soups Skillet Internationally inspired
2-4 Portions
20 min Prepping
20 min Cooking
Recipe Easy

Ingredients

On sale

FOR THE BROTH

  • 1 tbsp. olive oil
  • 1 onion, minced
  • 1 tbsp. ginger, minced
  • 1 clove garlic, minced
  • 2 cups butternut squash, peeled and cut into 2 cm cubes
  • 1 tbsp. tomato paste
  • 1 tsp. ground cumin
  • 1 can (398 ml) coconut milk
  • 4 cups chicken broth
  • Zest and juice of 1 lime
  • Salt and pepper to taste

FOR THE SOUP

  • 2 tbsp. olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 onion, minced
  • 1 zucchini, cut into 1 cm cubes
  • Salt and pepper to taste
  • 4 small servings (approx. 3 cups) of spaghetti, cooked and coarsely chopped
  • ¼ cup fresh cilantro, chopped
  • 4 spring onions, minced
  • Sambal oelek to taste

Directions

Click the steps to erase them.

For the broth

  1. In a large saucepan over medium-high heat, heat the olive oil, then sauté the onion, ginger, garlic, and squash for 5 minutes.
  2. Add the rest of the broth ingredients. Bring to a boil and let simmer on low for 15 minutes.
  3. Puree everything in a blender to obtain a smooth, velvety broth.

For the soup

  1. In a large non-stick skillet over high heat, heat the olive oil and sauté the chicken, bell pepper, and onion for 8 minutes. Add the zucchini, then season and continue cooking for 1 minute.
  2. Add the chicken and vegetable mixture to the broth once reduced, then simmer for 5 minutes.
  3. Divide the cooked spaghetti into bowls and top with piping hot soup. Garnish with cilantro, spring onions, and sambal oelek.