Name: Thai Chicken Soup
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; thinly-sliced red chile pepper or jalapeno (optional)

Description

This Thai Chicken Soup Is The Comfort Food Your Weekend Needs

Ingredients

Units Scale

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
thinly-sliced red chile pepper or jalapeno (optional)

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Instructions

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.
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.
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!