Red Thai chicken and butternut soup

With poached chicken and Kan-To noodles.
 
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Recipe from: 06 July 2015
Preparation time: 20 min
Cooking time: 45 min
 
 

Ingredients

 
  • 2
    Tbs
    vegetable oil
  • 2
    Tbs
    sesame oil
  • 1
    Tbs
    red Thai curry paste
  • 500
    g
    chopped butternut
  • 300
    g
    peeled and roughly chopped orange sweet potatoes
  • 750
    ml
    vegetable (or chicken) stock
  • 400
    g
    tin coconut milk
  • lime or lemon juice
  • 2
    free-range chicken fillets, cut into slithers
  • 50
    g
    Kan-To noodles or similar rice noodles, cooked
  • toasted black sesame seeds
  • vegetables crisps, sweet potato and beetroot (optional)
 
 

Method

 

Heat the vegetable and sesame oil in a saucepan. Stir in the curry paste and cook for several minutes to flavour the oil. Add the chopped vegetables, season with salt and pepper and stir to coat in the curry paste. Pour in the stock, cover partially with the lid and simmer on a medium high heat for 25-30 minutes.

Purée with an immersion blender until smooth. Add the coconut milk and a squeeze of lime juice to brighten the flavours. Add the chicken pieces and poach for about 8 minutes until cooked through. Serve with cooked noodles, sesame seeds and crunchy crisps.

Serves 4-6.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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