Thai Style Chicken and Pumpkin Soup

Name: Thai Style Chicken and Pumpkin Soup
Prep time: 10 min
Cook time: 16 min
Total time: 26 Minutes
Yield: 4-6 servings

With

10 minutes

16minutes

Economical

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

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.
Bring to a boil, stirr and 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.

Wondering for how long you can store the chicken breast pieces you just bought? They can last for 1-2 days in the fridge and 9-12 months in the freezer!

What are the benefits of thai red curry paste?

Spicy and zesty thai red curry paste is rich in antioxidants which help protects against diseases.