HOW TO PREPARE Thai Style Chicken and Pumpkin Soup Recipe
In a large sauce pan cook and stir red curry paste over medium heat until fragrant. Add MAGGI Cream of Chicken Soup, MAGGI Coconut Milk Powder, pumpkin and water.
Bring to boil, stirring, simmer over low heat for 10 minutes or until pumpkin is cooked.
Blend the soup using an electric blender until is smooth, return to the saucepan. Add chicken, simmer for 6 minutes or until chicken is cooked. Stir in onion and basil then serve.
Nutritional Information For Thai Style Chicken and Pumpkin Soup Recipe
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Per Portion of 300g
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Energy
:
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158.00 Kcal
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Protein
:
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12.00 g
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Carbohydrate
:
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13.00 g
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Fats
:
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6.40 g
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