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Thai-spiced chicken & butternut soup
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1 tbsp coconut oil or vegetable oil
1 echalion shallot, chopped
1 red chilli, halved, deseeded and roughly chopped, plus extra to garnish
5cm piece fresh root ginger, peeled and grated
2 large cloves garlic, crushed
28g pack coriander, stalks finely chopped and leaves reserved
1 butternut squash, peeled and deseeded, cut into 2cm chunks
750ml chicken stock
160ml can Cooks’ Ingredients Organic Coconut Cream
150g leftover cooked chicken meat, shredded
2 salad onions, chopped, to serve
1. Heat the oil in a large saucepan and cook the shallot, chilli, ginger, garlic and chopped coriander stalks for 3-4 minutes, until softened. Add the squash and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until the squash is soft.
2. Using a hand-held blender, whizz the soup in the pan until smooth. (Alternatively, you can do this in a food processor.) Add the coconut cream and shredded chicken to the soup and heat until piping hot. Serve the soup scattered with the coriander leaves, salad onions and finely sliced chilli.
COOK’S TIPIf freezing the soup, add the coconut cream in step 2, but don’t add the chicken. Cool the soup completely, then add the chicken and freeze in portions to eat on another day. Defrost fully before reheating until piping hot.
Typical values per serving: