This recipe is dedicated to happy accidents. My intention was to make a butternut squash soup but when I opened the bag I realized the squash I received was not butternut but spaghetti. This is what happens when you’re too lazy to go grocery shopping yourself and you order it online. Haha! No worries, after 5 minutes of being annoyed, I decided to proceed with my soup making anyway. Instead of the original plan, I would create a different kind of soup. I have roasted spaghetti squash in the past and used it like pasta with a beef ragu- yummy! This time I decided to make it into a soup using the spaghetti squash as the noodles.
I love a lot of the flavors used in Thai cooking. Lemongrass, fish sauce, lime, and coconut milk are among my favorite. I already had a can of unsweetened coconut milk, cilantro, and limes on hand so it was an easy decision. The only things I had to buy was a stalk of lemongrass, mushrooms, and red bell pepper. If you cannot find lemongrass, no worries! I have a fix in the notes section below. 😉
Now that I had all of my ingredients, I was ready to cook my Spaghetti squash Thai chicken soup!
This is a very easy recipe to make and the combination of flavors is incredible. The creaminess of the coconut milk, pop of fresh lime juice, the brightness of the cilantro, and the unmistakable flavor of fish sauce go together perfectly! Using spaghetti squash instead of traditional noodles makes for an interesting twist on chicken soup. And a much healthier version as well. Smiles all around 😁.
Leftovers? Yes, please.
After we had this soup for dinner I had enough for lunch the next day. Sitting overnight allowed the flavors to set in and blossom even more. It actually tasted better the second day.
Spaghetti Squash Thai Chicken Soup
- 1 Spaghetti squash
- 1 lb Chicken breasts
- 1 Red bell pepper
- 1 Lime
- 3 Garlic cloves
- 1 Small yellow onion or half a medium onion
- 1/2 inch Fresh ginger sliced
- 2 cups Chicken stock
- 3 cups Water
- 1/3 cup Unsweetened canned coconut milk
- 1/2 tsp Red pepper flakes
- 2 tbsp Coconut oil
- 3 tbsp Avocado oil or oil of your choice
- 1 bunch Cilantro, chopped for serving
- 1 cup Shiitake mushrooms
- 1 tbsp Liquid aminos or soy sauce
- 2 tsp Fish sauce
- 1 stalk Lemongrass sliced
- 1 tbsp Kosher salt
The spaghetti squash
- Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scoop out the seeds and pulp, drizzle with 1 tbsp of coconut oil and a sprinkle of salt on each half, and roast for 45 minutes or until fork-tender. Once cooled flake out the center of each half using a fork. Place the squash into a bowl and set aside.
The chicken breasts
- Slice the chicken breasts into strips and season with kosher salt. Slice the red bell pepper into medium strips. Clean the shiitake mushrooms and remove the stems and slice the caps. Add 1/4 cup avocado oil to a saucepan and beginning cooking the chicken strips.
- When the chicken is halfway done add the red bell pepper and mushrooms. Saute all items until and continue to cook until the chicken is done. Once the chicken has cooled a bit, slice the chicken strips into bite-sized pieces.
The soup base
- Peel the ginger and chop it along with the onion and garlic cloves into small pieces.
- Add 2 tbsp avocado oil to a dutch oven or large pot. Add the onion, garlic, ginger, and crushed red pepper flakes. Allow to saute on low heat- be careful not to brown or burn. Sprinkle with kosher salt. Once translucent add the chicken stock, water, and lemongrass. Allow it to come to a boil.
- Next add the coconut milk, liquid aminos, fish sauce, chicken breasts, red bell pepper, and mushrooms. Taste the broth and add more salt if necessary. Reduce the heat and allow it to simmer for 15-20 minutes.
- Once done, remove the lemongrass and toss it away. Ladle the soup into bowls and serve with a bit of chopped cilantro and a squeeze of fresh lime juice.
As autumn is upon us this is a perfect soup for the season. This spaghetti squash Thai chicken soup is warm, comforting, healthy, and delicious. I hope you try it ☺️.
Also, check out another of my other favorite healthy and hearty soups- Red Lentil Soup.
-I use Bragg liquid aminos rather than soy sauce but feel free to use regular soy sauce if you prefer.
-I used avocado oil to cook the chicken, mushrooms, and red pepper. But you can use any oil with a neutral flavor.
-If you cannot find lemongrass use 1 tsp of lemon zest.