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Export 14 ingredients for grocery delivery
Step 1
In a large pot, heat coconut oil over a medium-high heat. Add onion sauté until softened, about 5 minutes. Add ginger and garlic, stir. Cook another minute.
Step 2
Add mushrooms and chiles, sauté another 2-3 minutes. Add 1/2 teaspoon salt, stir. Stir in red curry paste. Cook for one minute. Stir in chicken broth, coconut milk, pumpkin puree and remaining 1 teaspoon salt. Stir until smooth. Add in the butternut squash and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes or until it reaches an internal temperature of 165 degrees. Remove chicken from the pot and shred.
Step 3
Add chicken back to the pot along with noodles. Cook until noodles are pliable and soft.
Step 4
Season to taste with salt and pepper. Squeeze in some lime juice. Garnish with sliced chiles and cilantro. Enjoy!
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