Thai soup

with butternut

Serves: 2




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)





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



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