Name: Thai pumpkin, chicken and coconut soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 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

Thai pumpkin, chicken and coconut soup

Serves 4

Prep

Cook

15M

Total

20M

Skip to Recipe

Ingredients

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

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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