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Thai chicken and pumpkin soup

Source

Country Women's Association Soups and Stews

Ingredients

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1 tablespoon peanut or vegetable oil
1 large onion thinly sliced
1 tablespoon green curry paste
2 cloves garlic crushed
1 tablespoon lemon grass finely chopped
4 cups chicken stock
1 cup coconut milk
500 grams butternut pumpkin peeled and chopped
500 grams chicken fillet chopped
fresh herbs - basil, mint, chives garnish
lime sliced - garnish

Directions ( Default | Numbered )

Heat the oil in a large pan, add the onion, curry paste, garlic, ginger and lemongrass, and cook, stirring, until onion is soft. Add the stock and coconut cream, bring to the boil, add pumpkin and cook (uncovered) for about 10 minutes. Add the chicken and cook for 6 minutes more, until chicken is tender.

Serve garnished with the herbs and lime slices.

  1. Heat the oil in a large pan, add the onion, curry paste, garlic, ginger and lemongrass, and cook, stirring, until onion is soft. Add the stock and coconut cream, bring to the boil, add pumpkin and cook (uncovered) for about 10 minutes. Add the chicken and cook for 6 minutes more, until chicken is tender.
  2. Serve garnished with the herbs and lime slices.

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