Thai Style Pumpkin Chicken And Coconut Soup | Donna Hay
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Keywords
- thai
- chicken
- pumpkin
- coconut
Ingredients
- ⅓ cup (85g) Thai red curry paste
- 1 x 400ml can coconut milk
- 2 tablespoons brown sugar
- 3 cups (750ml) chicken stock
- 800g butternut pumpkin, peeled and chopped
- 1 tablespoon lime juice
- 200g chicken breast fillet, thinly sliced
- 1 thinly sliced long red chilli, green onion and basil leaves, to serve
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