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
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
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.
Add pumpkin, stock and remaining coconut milk. Bring to a simmer and cook uncovered for 12-15 minutes or until pumpkin is tender.
Remove from heat and mash mixture to a rough consistency, or blend until smooth if you prefer.
Add chicken and simmer for 5 minutes or until chicken is cooked through. Stir through spinach.
Remove from heat, add fish sauce and lime juice and adjust seasonings.
Meanwhile, in a non-stick frypan, toast coconut for 2-3 minutes, shaking the pan constantly until lightly golden.
Divide soup between serving bowls and top with coconut, coriander and chilli to serve.
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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