Ingredients
250 g package rice noodles
1 kg boneless, skinless chicken thighs, chopped
SIDS SALT & PEPPER
1 tbsp rice bran oil
1 small onion, chopped
3 garlic cloves, sliced
2 tsp curry powder
1½ tsp chilli powder
¼ tsp ground cinnamon
8 cups chicken stock
950 g can chickpeas, rinsed
½ cup chopped dried apricots
500 g cubed butternut squash
1 cup coconut milk
1 tbsp fresh lime juice
3 spring onions, sliced
Fresh coriander, for serving
Directions
Cook noodles according to package directions.
Meanwhile, season chicken with SIDS SALT & PEPPER. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, onion and garlic. Cook, stirring occasionally, until browned, 7-9 minutes. Stir in curry powder, chilli powder, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute. Add chicken stock, chickpeas and apricots then bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes. Add butternut squash then cook until tender and soup has thickened slightly, 8-10 minutes.
Add coconut milk and cook until warm, 2-3 minutes. Remove from heat and stir in lime juice and spring onions. Season with SIDS SALT & PEPPER.
Divide noodles among serving bowls and top with soup. Garnish with coriander.
