Thai Red Chicken Lentil Soup
Servings:
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Ingredients
Instructions
Nutrition
| 250 g | Chicken breast | |
| 400 g | Butternut squash | |
| 1 | Onions | |
| 2 tbsp | Lime juice | |
| 150 g | Red lentils | |
| 3 cloves | Garlic | |
| 60 g | Fresh cilantro | |
| 3 tbsp | Red curry paste | |
| 3 tbsp | Tomato paste | |
| 1000 ml | Vegetable stock | |
| 400 ml | Coconut milk | |
| 1 tbsp | Olive oil |
- Spray a large saucepan over a medium high heat with olive oil spray. Add the onion and garlic, and fry until softened. Add in curry paste and tomato paste and a little water and mix until combined. Add in the butternut squash, lentils and stock.
- Bring to a boil, reduce heat, cover and simmer for 15-20 minutes until lentils are cooked and butternut squash is tender. (I like to mash up a some of the cubes of butternut squash into the soup.)
- Stir in the coconut milk and chicken and continue to heat until creamy. Taste and season as needed with some salt and black pepper. Stir in the chopped coriander and fresh lime juice and serve.
Fat:
8g
Saturates:
4g
Sugars:
7g
Protein:
29g
Carbs:
35g
Fiber:
10g
24.2%
Calories
35.4%
Carbs
34.1%
Protein
20%
Fat
40%
Fiber