Red Thai chicken and butternut soup

Bibby's Kitchen
Prep: 20 mins, Cooking: 45 mins
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With poached chicken and Kan-To noodles.

By Food24 July 06 2015
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Ingredients (12)

2 Tbs vegetable oil
2 Tbs sesame oil
1 Tbs red thai curry paste
500 g butternut — chopped
300 g sweet potatoes — peeled,roughly chopped
750 ml stock — vegetable or chicken
400 g coconut milk — tinned
lemon juice — or fresh lime juice
2 chicken breast fillets — sliced
50 g noodles — rice
sesame seeds — black, toasted
vegetable crisps
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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.
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