I’m loving these chillier nights that allow me to curl up by the fire with a blanket and my fuzzy socks without sweating (which is usually the case here in Austin – but I do love a good fire, weather appropriate or not.)

This soup is a healthy twist on the classic chicken noodle – and the fact that it’s packed with protein and gluten-free makes it comfort food you can feel sooo good about.

Fire up the big soup pot and queue up your netflix; things are about to get reallll cozy.

The stock for this soup is ridiculously yummy and slurp-worthy – and it’s packed with nutrients from super veggies like mushrooms, okra, and butternut squash. You could leave out the chicken drumstick and make this a delicious veg soup too, if you want – but you might want to add some beans to the mix, since the protein makes it a stick-to-your ribs meal that’s filling enough for dinner on it’s own. Don’t you love a one-pot meal? Bring on all the Thai flavors; that punch of chili and lime and cilantro is seriously addictive.

Big thanks to Seamus Mullen for inspiring me with a similar soup in his fantastic cookbook Real Food Heals; this recipe is very reminiscent of the chicken / okra / mushroom combo in that one. Scroll on for the recipe card…

Thai Chicken Soup with Butternut Squash & Bok Choy

Serves 6

ingredients


  • 1 tablespoon olive oil
  • 6 chicken drumsticks
  • kosher salt and freshly ground black pepper
  • 2 cups of peeled, chopped butternut squash
  • 1 onion, chopped
  • 3 baby bok choy (or 1 regular bok choy), chopped
  • 3 garlic cloves, chopped
  • 1 3-inch piece fresh ginger, peeled and sliced
  • 2 cups okra, sliced and caps discarded (this is optional, omit if okra isn't in season!)
  • 2 cups mushrooms (any type), sliced
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • juice of 1 lime (+ more lime wedges for serving)
  • 1 quart chicken broth
  • 1/2 bunch chopped cilantro
instructions


  1. Warm the olive oil in a large pot over medium-high, then season the drumsticks with salt and pepper and brown on all sides in the oil, about 5 minutes. Add the chopped squash and cook for 5 more minutes, stirring occasionally.
  2. Add the onion and stir together for a couple minutes until just starting to soften, then add the bok choy, garlic, ginger, okra, and mushrooms. Stir everything together.
  3. Add the fish sauce, soy sauce, lime juice, and chicken broth, and bring to a simmer. Let simmer until the okra and mushrooms are cooked through (about 8 minutes), then serve topped with chopped cilantro and lime. Eat!
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Photography

Hannah Haston