Thai chicken and pumpkin soup

Cooking Soups Thai chicken and pumpkin soup

This spicy Thai chicken curry is full of hearty vegetables.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Gluten free Wheat free
  1. Heat a large saucepan over medium-low heat. Add the curry paste and stir-fry for 30 seconds or until fragrant. Add the chicken stock and bring to a simmer.
  2. Add the pumpkin and cook for 4 minutes or until just tender. Add the chicken, broccolini and coconut cream. Cook, stirring regularly, for 4 minutes or until the chicken is cooked through and the broccolini and pumpkin are tender. Stir through the fish sauce and lime juice and cook for a further minute.
  3. Divide between serving bowls and sprinkle with basil and coriander leaves. Serve with lime wedges if desired.

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1-2 tbsp green curry paste
6 cups salt-reduced chicken stock
250g butternut pumpkin, peeled, seeded and cut into thin wedges
2 large chicken breast fillets, trimmed and thinly sliced
1 bunch broccolini, trimmed and roughly chopped
300ml light coconut cream
2 tsp fish sauce
1 tsp lime juice
2 tbsp small basil leaves
2 tbsp coriander leaves

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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