Thai chicken and pumpkin soup

This spicy Thai chicken curry is full of hearty vegetables.

Recipe «Thai chicken and pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.