Name: Thai Pumpkin Chicken Soup
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Ingredients: 1 tblsp olive oil; 1 small onion, halved, thinly sliced; 1 tblsp green curry paste; 2 tsps fresh stir-in lemongrass paste; 2 cloves garlic, crushed; 1 litre (4 cups) chicken stock; 270ml can coconut cream; 500g butternut pumpkin, peeled, cut into2cm pieces; 500g chicken tenderloins, trimmed, cut into2cm pieces; 1⁄4 cup chopped fresh coriander

Thai Pumpkin Chicken Soup

Prepare it in under 30 minutes!

Serves 4

Prep

15M

Cook

14M

Total

29M

Skip to Recipe

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

1 tblsp olive oil

1 small onion, halved, thinly sliced

1 tblsp green curry paste

2 tsps fresh stir-in lemongrass paste

2 cloves garlic, crushed

1 litre (4 cups) chicken stock

270ml can coconut cream

500g butternut pumpkin, peeled, cut into2cm pieces

500g chicken tenderloins, trimmed, cut into2cm pieces

1⁄4 cup chopped fresh coriander

Method

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.

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Sarah-Jane Hallett

Kerrie Worner

Ingredients

Method

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