Mindful Sodexo 
Nutrition Facts:
Calories: 173, Carbs: 14.3g, Protein: 8.4g, Fat: 9.2g, Sat. Fat: 6g, Fiber: 2.1g
Prep Time: 20 minutes Cook time: 50-55 minutes Yield: 4 servings
Thai Chicken & Butternut Squash Soup
- 100g skinless chicken fillets
- 40ml Thai curry paste
- 8ml oil
- 2 garlic cloves
- 8g ginger
- 8g red chillies
- 600ml chicken stock
- 200ml light coconut milk
- 400g butternut squash
- 4g fresh coriander
- 1 lime
- 1/2 tablespoon of caster sugar (optional)
- 1. Shred the chicken into 4cm strips then marinate in a 1/2 of the curry paste, leave to marinate for an hour. Pre-heat the oven at 180°C and cook for 25 minutes. Remove and allow to cool.
- 2. Peel and grate the ginger and garlic. Deseed and chop the chillies, peel, deseed and dice the butternut squash. Wash and chop the coriander and juice the lime.
- 3. In a suitable pan, add the oil and gently fry the garlic, ginger, chilli and butternut squash. Once it starts to colour, add in the Thai paste and sugar, cook for a minute and add the stock.
- 4. Bring to a simmer, and cook until the butternut squash starts to soften, then add in the coconut milk and cook for another 5 minutes.
- 5. Remove from the heat and liquidise or blend until smooth.
- 6. Return to a pan and bring back to a simmer then add in the chicken strips.
- 7. Decant into individual bowls, add the lime juice, top with fresh coriander and serve.
