Thai Red Chicken Soup

Serves 2

Ingredients

240 g chicken breast fillet

1 bunch fresh coriander

400 g broccoli florets

500 g butternut chunks

80 g Thai red curry paste

400 ml lite coconut milk

1 pinch black pepper

1 pinch salt 500 ml water

Method

1. Place the chicken in a large and deep pot.
2. Chop the coriander stalks and add them to the pot with the butternut, broccoli, curry paste, and coconut milk, then pour in the water.
3. Cover the pot and allow to simmer on medium heat for 20 minutes. Remove chicken (if cooked) and shred.
4. Set aside the chicken and allow the rest of the mixture to simmer for another hour.
5. Use a masher to crush some of the butternut, giving your soup a thicker texture. Taste and then season to perfection with sea salt and black pepper.
6. Add 2 cups of the soup to a bowl. Top each portion of soup with 120g (4.2 oz.) of white chicken meat and garnish with the remaining coriander.
7. Add the leftover serving to a freezer-friendly tupperware to store in the freezer for your next meal.

Want meal plans filled with delicious, healthy meals just like this one? Check out our Nourish and Whole Body plans!