Thai Red Chicken Lentil Soup

290 calories
35 minutes
Servings:
This has been added to your mealplan

Ingredients

Instructions

Nutrition

250 gChicken breast
400 gButternut squash
1 Onions
2 tbspLime juice
150 gRed lentils
3 clovesGarlic
60 gFresh cilantro
3 tbspRed curry paste
3 tbspTomato paste
1000 mlVegetable stock
400 mlCoconut milk
1 tbspOlive oil
  1. 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.
  2. 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.)
  3. 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.
Cuisines: Thai, Asian
Courses: Lunch, Soup
Diets: Healthy, Low-fat
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