Spicy Chicken and Kabocha Soup Recipe
Light and yet hardy, this soup comes together in a pinch and is simple yet satisfying.
Ingredients
8 cups chicken stock | spicy chicken stock if possible
1 2-pound kabocha squash
4 cups mixed hearty greens | such as kales, bok choy, Napa, or savoy
4 cups chicken | pre-cooked
kosher salt
freshly ground pepper
1 jalapeño | thinly sliced
basil leaves
cilantro leaves with tender stems
chili oil
1 2-inch piece ginger | peeled, finely grated
3 limes | cut into wedges
Instructions
Step 1
Heat the stock in a large pot over medium.
Step 2
Meanwhile, cut the squash into 4 wedges and remove seeds. Cut each wedge into 4 thinner slices. Add the squash to stock and simmer until tender, 8–10 minutes.
Step 3
Add the greens and the cooked chicken and cook until warmed through, about 4 minutes.
Step 4
Taste. Season with salt and pepper. Divide the soup among your bowls. Top with the jalapeño, some basil and cilantro, and drizzle with chili oil. Finish with a pinch of ginger. Serve with lime wedges. Enjoy.