Ingredients
- 1 butternut squash, peeled and diced
- 1 dessertspoon Bresc Garlic chopped
- 2 dessertspoons Bresc Thai red curry
- 4 dessertspoons shallots, chopped
- 3 dessertspoons Bresc Lemongrass Puree
- 2 dessertspoons Bresc Ginger Puree
- 2 dessertspoons Bresc WOKchilli
- 1 l chicken stock
- 1 l coconut milk
- fish sauce
- 2 dessertspoons Thai basil, chopped
- 2 dessertspoons coriander, chopped
- 4 stalks spring onion
- 100 g bean sprouts
- 1 small tin baby corn cobs
- 100 g chestnut mushrooms