Recipe

Thai pumpkin, chicken and coconut soup

Mar 29, 2014 1:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Thai pumpkin, chicken and coconut soup
  • 3 cup (750ml) chicken stock
  • 400 gram pumpkin, cut into 1.5cm cubes
  • 2 tablespoon store-bought tom yum paste
  • 400 millilitre can coconut milk
  • 1 tablespoon fish sauce
  • 2 chicken breast fillets, cut into strips
  • regular or thai basil leaves, torn, to serve

Method

Thai pumpkin, chicken and coconut soup
  • 1
    In a large saucepan, bring stock to boil. Add pumpkin and tom yum paste. Simmer 8 minutes, until pumpkin is tender.
  • 2
    Stir in coconut milk and fish sauce. Bring to a simmer and add chicken. Cook 6 minutes, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.

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