An Asian inspired Squash yogurt based soup served with Panko fried chicken.
From the original site: This week’s soup was inspired by Marc Matsumoto of [No Recipes]. Not only are his recipes easy to prepare and delicious but his skills with the camera make his blog an alluring treat. His most recent post on the Katsudon gave me a bit of inspiration on creating a Far-East fusion recipe for a chicken and squash yogurt soup. By using Panko crumbs, I was able to create a perfect crispy layer to my chicken that went along great with my creamy (without any added cream) yogurt based squash soup. Since our C.S.A sends us a mix of different squashes every Wednesday, soups tend to be one of the fastest ways for me to get “rid” of them. This week’s soup used 2 delicata squashes, 1 acorn squash and 1 carnival squash. I followed Chef Matsumoto’s recipe for his Tonkatsu pork chops but made a couple of changes for the chicken used in my recipe. Sambal olek, a type of chili paste that can be found at almost any store these days gives the soup a bit of heat.
