Thai Chicken & Pumpkin Soup
Heat a large saucepan over medium-low heat. Add the curry paste and stir-fry for 30 seconds or until fragrant. Add the chicken stock and bring to a simmer.
Add the pumpkin and cook for 4 minutes or until just tender.
Add the chicken, broccolini and cream. Cook, stirring regularly, for 4 minutes or until the chicken is cooked through and the broccolini and pumpkin are tender.
Stir through the coconut extract paste, fish sauce and lime juice and cook for a further minute.
Divide between serving bowls and sprinkle with basil and coriander leaves.
Preparation: 15 min
Cooking: 10 min
1-2 tbsp green curry paste
1.5 quarts salt-reduced chicken stock
9 oz (250g) butternut pumpkin, peeled, seeded and cut into thin wedges
2 large chicken breast fillets, trimmed and thinly sliced
1 bunch broccolini, trimmed and roughly chopped
10 fl oz (300ml) single cream
1/2 tsp Taylor & Colledge Coconut Extract Paste
2 tsp fish sauce
1 tsp lime juice
small handful small basil leaves
small handful cilantro leaves