Ingredients

• 1¼ litres chicken or vegetable stock, preferably free-range or organic
• 6–7 lime leaves
• 3 fresh red chillies, deseeded
• 2 garlic cloves, peeled
• 1 large thumb-sized piece of fresh ginger, peeled
• 3 sticks of lemongrass, trimmed and squashed with the back of a knife
• sea salt and freshly ground black pepper
• a small bunch of fresh coriander
• olive oil
• 1 heaped teaspoon five-spice
• 1 teaspoon ground cumin
• 1 onion, peeled and finely sliced
• 1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks
• 200g basmati rice, washed
• 2 x 400ml tins coconut milk
• juice of 3-4 limes
optional: 1 fresh red chilli, finely sliced

Description

I Like To Think Of This As A Happy Soup. The Amazing Heat From The Chilli Will Really Get Your Endorphins Going And The Rice Is So Comforting. It’s Just What You Need In The Cold Winter Months. The Secret To Making It So Good Is To Really Work The Seasoni

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