Thai-spiced Chicken & Butternut Soup

This warming soup is just the thing for chilly winter days

  • 1 tbsp coconut oil or vegetable oil
  • 1 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 coconut cream
  • 150g leftover cooked chicken meat, shredded
  • 2 salad onions, chopped, to serve
  • 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.
  • Using a hand 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.
Try 3 Issues for only £6!