Red Thai butternut soup with poached chicken and Kan-To noodles

Red Thai butternut soup

Who can resist a warming bowl of wintery comfort? My Red Thai butternut soup with creamy coconut milk and Kan-To noodles is a hearty and delicious. If you’re not making it vegetarian, it’s also good with poached chicken.

Of all the soups I make, butternut is inevitably, the vegetable I use most. It also freezes well, which means this Thai butternut soup recipe is easily doubled. I freeze half for those days that I’m just too busy to think of what to put on the table. This is particularly helpful on cold winter nights when you need something cosy and soulful. This year I’ve added strips of chicken to the soup which poaches in under 8 minutes. It’s tender and moist. I’ve also swirled in some noodles, black sesame seeds and beetroot crisps. It adds flavour and texture and looks rather dramatic for very little effort.

Ready made curry paste is midweek supper salvation. There are plenty of really good quality brands to choose from. It’s worth noting, though, that if you use an authentic Thai curry paste from Asian food stores, it’s most probably going to be seriously hot. Add the paste cautiously until you reach the level of heat you’re comfortable with.

Red Thai butternut soup

 

Red Thai butternut soup with poached chicken and Kan-To noodles

  • 2 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 1 tablespoon Red Thai curry paste
  • 500g chopped butternut
  • 300g peeled and roughly chopped orange sweet potatoes
  • 750ml chicken stock, or vegetable stock if you’re doing vegetarian option
  • 400g tin coconut milk
  • lime or lemon juice
  • 2 free-range chicken fillets, cut into slithers
  • 50g Kan-To noodles or similar rice noodles, cooked
  • toasted black sesame seeds
  • vegetables crisps, sweet potato and beetroot (optional)
  1. Heat the vegetable and sesame oil in a saucepan. Stir in the curry paste and cook for several minutes to flavour the oil. Add the chopped vegetables, season with salt and pepper and stir to coat in the curry paste. Pour in the stock, cover partially with the lid and simmer on a medium high heat for 25-30 minutes.
  2. Puree with an immersion blender until smooth. Add the coconut milk and a squeeze of lime juice to brighten the flavours. Add the chicken pieces and poach for about 8 minutes until cooked through. Serve with cooked noodles, sesame seeds and crunchy crisps.

 

For all butternut fans, here are several more easy and wholesome recipes:

Roast butternut soup with chickpeas and leeks

Roast butternut crustless quiche with feta and pine nuts

Roast butternut barley risotto with Swiss chard

 

 

4 Comments. Leave new

  • Made this on a cold wintery Sunday afternoon. What a treat! Full of flavour, warm and hearty. Super easy to make! I highly recommend this recipe.

  • Dianne Bibby
    13 July 2015 2:12 pm

    This is definitely a winter warmer that’ll tick all the boxes. Effortless is sometimes the best option. So glad you enjoyed it!

  • So good! Loved the red curry paste flavour 🙂 and super quick and easy, made it for Friday night dinner.

  • Dianne Bibby
    3 August 2015 6:29 pm

    I don’t think butternut soup can get easier than this. It makes a nice change from the classic pumpkin style soup.

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