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INGREDIENTS

Thai Style Chicken and Pumpkin Soup with

  • 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
NUTRITIONAL INFORMATION

Thai Style Chicken and Pumpkin Soup with

  • Energy 158 (Kcal)
  • Protein 12 (g)
  • Total Fat 6.4 (g)
HOW TO PREPARE

Thai Style Chicken and Pumpkin Soup with

1
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.
2
Bring to boil, stirring, 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.
REVIEWS

Thai Style Chicken and Pumpkin Soup with

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