Serves: 2

 

INGREDIENTS

 

1 boneless skinless chicken breast cubed

1 tbsp coconut oil OR 1 tbsp canola oil

1 tsp minced ginger

1 tsp grated lemon-grass

¼ cup diced white onion

½ cup diced carrot

½ cup diced celery

1 pinch salt

1 pinch pepper

2 cups Chicken broth

½ can coconut milk

1 tbsp chopped cilantro

100g butternut squash fettuccine (large handful)

 

 

DIRECTIONS:

 

1. Place oil in medium size pot and heat on moderate to high heat

 

2. Place cubed chicken in pot and sauté for 2 minutes

 

3. Add ginger, lemon-grass, white onion and cook for 2 minutes

Add carrots, celery, salt, pepper and cook for 5-10 minutes or until chicken is cooked through

 

4. Add chicken broth, coconut milk and bring up to light simmer

 

5. Add cilantro and butternut squash fettuccine, lightly simmer for 2 minutes or until desired tenderness.

 

6. Season to taste with salt & pepper. Plate & serve

 

Tip:

Try this Thai soup with the sweet potato veggie noodles as well!