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Red Thai chicken and butternut soup

Recipe from: 06 July 2015

Ingredients 12
Time 00:20
  • 2
    vegetable oil
  • 2
    sesame oil
  • 1
    red Thai curry paste
  • 500
    chopped butternut
  • 300
    peeled and roughly chopped orange sweet potatoes
  • 750
    vegetable (or chicken) stock
  • 400
    tin coconut milk
  • lime or lemon juice
  • 2
    free-range chicken fillets, cut into slithers
  • 50
    Kan-To noodles or similar rice noodles, cooked
  • toasted black sesame seeds
  • vegetables crisps, sweet potato and beetroot (optional)



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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Read more on: soup  |  chicken  |  recipes

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