Thai Chicken and Pumpkin Soup

Ingredients (serves 4)

• 1-2 tablespoons green curry paste
• 6 cups (1.5L) salt-reduced chicken stock
• 250g butternut pumpkin, peeled, seeded and cut into thin wedges
• 2 large chicken breast fillets, trimmed and thinly sliced
• 1 bunch broccolini, trimmed and roughly chopped
• 300ml light coconut cream
• 2 teaspoons fish sauce
• 1 teaspoon lime juice
• 2 tablespoons small basil leaves
• 2 tablespoons coriander leaves

Method

1. Heat a large saucepan over medium-low heat. Add the curry paste and stir-fry for 30 seconds or until fragrant. Add the chicken stock and bring to a simmer.
2. Add the pumpkin and cook for 4 minutes or until just tender. Add the chicken, broccolini and coconut cream. Cook, stirring regularly, for 4 minutes or until the chicken is cooked through and the broccolini and pumpkin are tender. Stir through the fish sauce and lime juice and cook for a further minute.
3. Divide between serving bowls and sprinkle with basil and coriander leaves. Serve with lime wedges if desired.

Notes

• 
  The heat of different curry paste brands vary so use a paste you are familiar with - you may need more or less of what is stated in this recipe. If you find you have added too much for your taste, add extra coconut cream.