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Thai Pumpkin Sweet Potato and Coconut Soup

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  2. Food

Thai Pumpkin Chicken Soup

Prepare it in under 30 minutes! - by Sarah-Jane Hallett. Recipe development: Barbara Northwood and Kerrie Worner.
  • 09 May 2018
Prep: 15 Minutes - Cook: 14 Minutes - Serves 4
Proudly supported by

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 into
2cm pieces
500g chicken tenderloins, trimmed, cut into
2cm pieces
1⁄4 cup chopped fresh coriander

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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