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!