Thai Butternut & Chicken Soup

Name: Thai Butternut & Chicken Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: South African
Ingredients: 1 small fresh chilli,chopped; 15 ml oil; 2 clove garlic,crushed; 4 spring onions; 30 ml fish sauce; 15 ml fresh lemon grass,chopped; 2 chicken stock cubes,crumbled; 2 cup boiling water; 500 grams butternut,cut into bite size pieces; 400 ml can of coconut cream; 4 pieces chicken,cut into bite size pieces; 30 ml shredded fresh basil; 1 fresh coriander leaves

j_els @cook_3392649

Very tasty-perfect for a cold Winter's night!

j_els @cook_3392649

Very tasty-perfect for a cold Winter's night!

Saved

Ingredients

30 mins

4 servings

1 smallfresh chilli,chopped
15 mloil
2 clovegarlic,crushed
4spring onions
30 mlfish sauce
15 mlfresh lemon grass,chopped
2chicken stock cubes,crumbled
2 cupboiling water
500 gramsbutternut,cut into bite size pieces
400 mlcan of coconut cream
4 pieceschicken,cut into bite size pieces
30 mlshredded fresh basil
1fresh coriander leaves

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Steps

30 mins

1

Suggestion: Sprinkle cut chicken pieces with a little soya sauce and cornflour,rub in using your fingers. This tenderises the chicken and seals in the juice. Place in fridge until needed.
2

Heat oil in your wok-add garlic,spring onion,chilli,lemon grass and fish sauce.
3

Cook,stirring,until spring onions are soft.
4

Add stock cubes dissolved in boiling water,bring to the boil.
5

Add butternut,simmer covered,for about 10 minutes.
6

Stir in coconut cream,simmer uncovered,for 5 minutes or until butternut is tender.
7

Take your chicken pieces from the fridge and fry in a pan until cooked.
8

Add cooked chicken pieces to the soup and stir.
9

Add the chopped fresh basil to the soup and stir.
10

Serve soup sprinkled with fresh coriander leaves