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Thai Style Chicken and Pumpkin Soup Recipe

Thai Style Chicken and Pumpkin Soup


Total Time : Serves 5

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

Per Portion of 300g

Energy : 158.00 Kcal
Protein : 12.00 g
Carbohydrate : 13.00 g
Fats : 6.40 g

Your Grocery List

  • 1 tablespoon thai red curry paste
  • 1 sachet MAGGI® Cream of Chicken Soup
  • 4 tablespoons MAGGI Coconut Milk Powder
  • ¾ cup pumpkin or 100 g, diced
  • 6½ cups water or 1625 ml
  • 1 chicken breast fillet or 200 g, cut into medium cubes
  • ¼ cup spring onions or 25 g, thinly sliced
  • 2 tablespoons fresh basil, chopped


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