Thai red chicken soup

Based on this recipe by Jamie Oliver.

• Prep time: 20 minutes
• Cook time: 90 minutes
• Yield: Serves 6

Ingredients

• 1 x 1.6 kg whole free-range chicken
• 1.2kg butternut squash
• 1 bunch of fresh coriander
• 100g Thai red curry paste
• 400ml tin of light coconut milk

Steps

• Sit the chicken in a large, deep pan.
• Cut the squash into 3cm chunks, discarding the seeds.
• Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water.
• Cover and simmer on a medium heat for 1 hour 20 minutes.
• Shred the chicken directly in the pan.
• Season and serve in bowls.

This doesn’t need noodles or anything adding.