Asian-inspired recipe for Thai Red Curry Butternut Soup with chicken and noodles
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 tablespoon Red Thai curry paste
500g chopped butternut
300g peeled and roughly chopped orange sweet potatoes
750ml chicken stock, or vegetable stock if you’re doing vegetarian option
400g tin coconut milk
lime or lemon juice
2 free-range chicken fillets, cut into slithers
50g 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.
Puree 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.