Thai Chicken Soup
In a large dutch oven, heat the sesame oil on low-medium. Saute the onions and peppers in the sesame oil; soften for about 5 minutes.
Add 2 tbl curry paste to the pan, heating until fragrant.
Stir in the coconut milk, then add the diced squash, coconut aminos, fish sauce, Thai basil & chicken stock (as well as the coconut sugar, if using).
Bring to a simmer (not a boil) for about 15 minutes, then taste and re-season if needed.
Add the chicken, simmering until cooked through.
Stir in the snap peas, cook for 2 – 3 minutes, until just cooked but retaining their crunch.
Finish with the lime juice, cilantro and green onions before serving. For a little extra heat, a sprinkling of red pepper flakes works well.