INGREDIENTS
- 30ml sunflower oil
- 1 x onion, diced
- 1kg butternut, peeled and cubed
- 500ml water
- 1 x tin light coconut milk
- 1 x sachet KNORR Thai Green Curry Dry Cook-in-Sauce
- fresh coriander, chopped
METHOD
- Heat sunflower oil in a deep pot then add the onion and fry until tender
- Add the cubed butternut, water and coconut milk and stir well
- Bring to the boil then reduce the heat and allow to simmer for 25 minutes or until the butternut is tender
- Stir in the sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce and allow to simmer for a further 5 minutes to thicken
- Remove from the heat and blend using a stick blender until smooth
- Serve with fresh coriander and slices of crusty bread
- Note – this is a spicy soup and not suitable to serve to kids
With Love
Margaret