FOOD

Thai Pumpkin Chicken Soup

Prepare it in under 30 minutes!
thai0chicken-soupNew Idea
4
15M
14M
29M

Tenderloins can be replaced with diced chicken breast fillets. Fresh lemongrass paste is available in tubes from the refrigerated vegetable section of major supermarkets. Soup can be made up to three days ahead. Add coriander before serving.

Ingredients

Method

1.

Heat oil in a stockpot over a medium heat. Add onion, pastes and garlic. Cook, stirring occasionally, until onion is soft. Stir in stock and coconut cream. Bring to a boil.

2 Add the pumpkin. Return to the boil. Cover with lid and gently boil, for about 8 minutes, or until almost tender.

3 Add chicken. Cook, uncovered, for a further 6 minutes, or until chicken is cooked.

4 Just before serving, stir in coriander.

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