- 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
INGREDIENTS
Thai Style Chicken and Pumpkin Soup with
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
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
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