Thai Pumpkin Chicken Soup
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
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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.
