Ingredients
2-3 cloves garlic
2 t. fresh ginger
1/2 to 1 red onion
celery
carrots. chopped chunky
butternut squash, cubed
red peppers
green onions
cilantro
1 qt chk broth
1-2 cans of coconut milk
juice of 1/2 to 1 lime
scoop of peanut butter
curry powder, cumin, cayenne, red pepper flakes
cubed chicken
spagetti noodles
Preparation
ahead of time; toss chk with some of the curry powder and a 1/2 t. cornstarch, set aside until ready to make soup
stir fry onions until soft, add ginger, garlic, cook 1-2 min, add curry, cumin, cayenne, red pepper flakes (spices stick to pan, make sure you use enough oil when browning onions) cook 1-2 min. add rest of veggies and stir to coat and cook 1-2 min. add broth and 1 can coconut milk and scrape bottom to release spices. cook until veggies 1/2 done then add broken spagetti noodles. stir fry chicken in separate pan w oil until browned (dont need to cook through). add chk 5 min before soup is done. when veggies and noodles are done add peant butter, lime juice and cilantro.
can adjust amounts of liquid depending on how many veggies. 1, 1/2 cans of coconut milk might be needed. make as spicy as you want with extra cayenne and red pepper flakes.
