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Ingredients 8 items

  • 1 tablespoon Thai red curry paste
  • 1 sachet MAGGI Cream of Chicken Soup
  • 4 tablespoons MAGGI Coconut Milk Powder
  • 3 cup Pumpkin
  • 6.5 cups Water
  • 1 Chicken breast fillet
  • 1 cup Spring onions
  • 2 tablespoons fresh basil

How to prepare

  1. In a large saucepan, cook and stir red curry paste over medium heat until fragrant. Add MAGGI Cream of Chicken Soup, MAGGI Coconut Milk Powder, pumpkin and water.
  2. Bring to a boil, stirr and simmer over low heat for 10 minutes or until pumpkin is cooked.
  3. 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 informations

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