Curry Chicken, Pumpkin & Coconut Soup

PREP 10 MIN
•
COOK  25 MIN

This creamy, comforting bowl makes every season soup season – with an added kick of spice.

DF

EF

GF

NF

Number of servings
2
Ingredients

1 tbs green curry paste (or shrimp-free)

1⁄2 cup (125ml) reduced-fat coconut milk (tinned)

600g pumpkin cut into chunks

1 1⁄2 cups (375ml) chicken stock

325g skinless chicken breast thinly sliced

1 1⁄2 cups (60g) baby spinach leaves

1 tsp fish sauce

1 tsp lime juice or more to taste

salt & pepper, to taste

1 tbs coconut flakes

1 sprig of fresh coriander leaves picked

1⁄2 long red chilli sliced

Methodbased on 4 servings
1

Combine curry paste and a 1/4 of the coconut milk together in a large saucepan over medium-low heat. Cook for 2 minutes, stirring, until fragrant. 

2

Add pumpkin, stock and remaining coconut milk. Bring to a simmer and cook uncovered for 12-15 minutes or until pumpkin is tender. 

3

Remove from heat and mash mixture to a rough consistency, or blend until smooth if you prefer. 

4

Add chicken and simmer for 5 minutes or until chicken is cooked through. Stir through spinach.

5

Remove from heat, add fish sauce and lime juice and adjust seasonings.  

6

Meanwhile, in a non-stick frypan, toast coconut for 2-3 minutes, shaking the pan constantly until lightly golden.

7

Divide soup between serving bowls and top with coconut, coriander and chilli to serve. 

Nutritional Informationper serving

Energy (kJ)

1695 kJ / 405 cals

Protein

42.7 g

Fat

11.5 g

Sat. Fat

7.4 g

Carbs

27.2 g

Sugar

20.2 g

Fiber

11.4 g

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