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Heat the oil in a large saucepan and cook the shallot, chilli, ginger, garlic and chopped coriander stalks for 3-4 minutes, until softened. Add the squash and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until the squash is soft.
Using a hand blender, whizz the soup in the pan until smooth. (Alternatively, you can do this in a food processor.) Add the coconut cream and shredded chicken to the soup and heat until piping hot. Serve the soup scattered with the coriander leaves, salad onions and finely sliced chilli.
Heat the oil in a large saucepan and cook the shallot, chilli, ginger, garlic and chopped coriander stalks for 3-4 minutes, until softened. Add the squash and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until the squash is soft.
Using a hand blender, whizz the soup in the pan until smooth. (Alternatively, you can do this in a food processor.) Add the coconut cream and shredded chicken to the soup and heat until piping hot. Serve the soup scattered with the coriander leaves, salad onions and finely sliced chilli.
15 minutes
Serves 18-22 scones
