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Red Thai butternut soup with poached chicken and Kan-To noodles
BIBBY'S KITCHEN14Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. vegetable oil
- 2 tsp. sesame oil
- 1 Tbsp. curry paste (Red Thai)
- 500 grams butternut (chopped)
- 300 grams sweet potatoes (peeled and roughly chopped orange)
- 750 mL chicken stock (or vegetable stock if you’re doing vegetarian option)
- 400 grams coconut milk
- lime juice
- 2 chicken fillets (free-range, cut into slithers)
- 50 grams noodles (Kan-To, or similar rice noodles, cooked)
- black sesame seeds (toasted)
- crisps (optional)
- sweet potato (optional)
- beetroot (optional)
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