CREAMY THAI CHICKEN SOUP

I’m “souper” stoked to share this CREAMY THAI CHICKEN SOUP with you!  Not only does it give me all the fall feels, but it uses Vital Proteins Bone Broth Collagen which is heaven I tell ya; HEAVEN!! 

  I’ve been using Vital Proteins in my coffee for a couple years now and have loved all the benefits that it has given me. (hello soft supple skin and luscious hair)   But lets be honest, I don’t always have coffee and I never really think to put my collagen powder in anything else.  This Bone Broth Collagen has been a game changer.  Not only can I use it in a bunch of recipes, but my entire family is getting all the goodness that Vital Proteins has to offer!

 I always hate when I’m making a recipe that calls for 1/2 cup of bone broth.  It’s like shoot, now that it’s open, it’s only gonna last a few days in the fridge.  So I have to either drink it (which I don’t mind as long as its scalding hot) or make meals that will use it up. And as a busy mom of 5, sometimes I’m just not thinking that far ahead in life haha! But since Vital Proteins comes in powder form, I don’t have to worry about it dying in the back of my fridge like it’s liquid counterpart! Plus I know exactly how much collagen we are actually getting!

  I used to make a Thai soup that was pretty good, but it was definitely lacking something and I couldn’t quite pinpoint it.  So this time I decided to add some roasted butternut squash into the soup. HOLY. FRICKIN. MOLY.  I’m not even a big butternut squash fan, but this completely made the soup! That creamy, smooth texture….swoon. It was exactly what this Whole30 soup needed!

  To get your own Vital Proteins bone broth collagen, check out their website here!

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CREAMY THAI CHICKEN SOUP

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4-6

Ingredients

• 1 tbl avocado oil
• 1 large red bell pepper, diced
• 2 cloves of garlic, minced
• 2 leeks, sliced
• 2 red chilis, finely chopped
• 1 butternut squash, roasted
• 1 tbl red curry paste
• 2 cans coconut milk
• 1 inch ginger, minced
• 1 lemongrass stalk, split
• 2 tsp fish sauce
• 2 scoops of Vital Proteins Bone Broth Collagen
• 1 lb boneless chicken breasts
• 32 oz chicken broth
• 2 tsp sea salt
• Fresh cilantro and lime juice for garnish

Instructions

1. Preheat your oven to 400 degrees. Slice open butternut squash, remove seeds, and place open side down onto a baking sheet.
2. Put baking sheet into the oven and let bake for 35 minutes.
3. While butternut squash is roasting, take a large soup pot and add in 2 tablespoons of avocado oil.
4. Add leek, diced red bell pepper, red chilis, and garlic to the pot. Stir until fragrant; about 2 minutes.
5. Next, add in the chicken breasts, broth, lemongrass, coconut milk, ginger, fish sauce, red curry paste, and Vital Proteins Bone Broth Collagen.
6. Stir, bring to a boil, then turn heat down to med-low. Let simmer until butternut squash finishes cooking, about 25 minutes.
7. Remove chicken, shred and set aside. Scoop squash into the soup, then take an immersion blender and blend until desired consistency..
8. Add shredded chicken back in and garnish with cilantro and some lime juice.

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Whole30: yes

Paleo: yes

This post was sponsored by Vital Proteins, but 100% of these awesome opinions are my own!  Thanks for supporting Pretend it’s a Donut.