Thai Chicken And Pumpkin Soup

This spicy Thai chicken curry is full of hearty vegetables.

The ingredient of Thai Chicken And Pumpkin Soup

• 1 2 tbsp green curry paste
• 6 cups 1 5l massel chicken style liquid 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

The Instruction of thai chicken and pumpkin soup

• 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
• 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
• divide between serving bowls and sprinkle with basil and coriander leaves serve with lime wedges if desired

Nutritions of Thai Chicken And Pumpkin Soup

fatContent: 415 143 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent: n a
cholesterolContent: 50 grams protein
sodiumContent: n a

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