Thai Inspired Chicken and Butternut Coconut Soup

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Cut the lime into wedges. 

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins.

Stir in the ginger puree, yellow Thai style paste and garlic. Cook until fragrant, 1 min. 

Add the diced chicken, coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then lower the heat to medium and simmer until the chicken is cooked through and the soup has started to thicken, 10-12 mins.

Taste and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the soup simmers, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once roasted, add the butternut to the soup, then stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Add a squeeze of lime juice from a lime wedge, then taste and add more salt, pepper and lime juice if needed.

Once the naans are warmed, spread over the butter (see pantry for amount).

Share the chicken and butternut soup out between your bowls.

Serve with the buttery naan and any remaining lime wedges alongside. 

Enjoy!