Thai chicken and pumpkin soup

Posted by adm On October - 8 - 2011

How to cook Thai chicken and pumpkin soup


  • 1-2 tablespoons green curry spread
  • 6 cups (1.5L) salt-reduced chicken strain
  • 250g butternut pumpkin, raw, seeded and cut into thin wedges
  • 2 large chicken breast fillets, trimmed and thinly sliced
  • 1 bunch broccolini, trimmed and roughly sliced
  • 300ml light coconut drub
  • 2 teaspoons fish sauce
  • 1 teaspoon lime succus
  • 2 tablespoons small basil leaves
  • 2 tablespoons coriander leaves

How to:

  • Heat a large saucepan over medium-low oestrus. Add the curry paste and stir-fry for 30 seconds or until fragrant. Add the chicken stock and bring to a simmer.

  • Add the pumpkin and cook for 4 minutes or until just tenderise. Add the wimp, broccolini and coconut drub. Make, stirring regularly, for 4 minutes or until the chicken is cooked through and the broccolini and pumpkin are tenderise. Stir through the fish sauce and lime juice and cook for a further moment.

  • Divide between serving bowls and sprinkle with basil and coriander leaves. Serve with lime wedges if desired.

  • The heat of different curry paste brands vary so use a paste you are familiar with – you may need more or less of what is stated in this recipe. If you find you have added too much for your discernment, add extra coconut cream.

  • Prepare time:10 min.

    Cooking time:12 min.

    Comments are closed.