CREDITS

Recipe and Pic credit @whip_it_up_with_zee

INGREDIENTS

1 kg butternut cubed2 carrots cut into chunksMicrowave the butternut and carrots untill its soft and liquidise adding a little water if necessary.4 pieces chicken fillet cubed2 teaspoon thai green curry pasteFew stalks lemon grass with bulbsSmash the bulbs to release the aromaCut the leafy stalks into large pieces.You can remove these before you serve the soup!!!1 teaspoon exotic thai spice¼ teaspoon grinded black pepper¼ teaspoon lemon pepperSalt to taste1 teaspoon crushed garlic1 tablespoon lemon juice1 can coconut milk/cream1 cup fresh creamChopped coriander and spring onions

METHOD

Braise garlic,thai green curry paste,lemon grass stalks and spices in butter.Add chicken with ½ cup water and cook.Add liquidised butternut and one cup water and give it a boil.If its too thick add more water.Add chopped dhania (coriander) and spring onionsRemove Lemon grass stalks before serving.Swirl cream on top when serving😘