The combination of red curry paste, coconut milk, lime and basil
leaves give a Thai inspired twist to a classic favourtie.
With a delicious aroma and packed full of zingy flavour this Spicy
Pumpkin and Coconut Soup will awaken your senses.
Ingredients
- 1 Tbsp Gregg's Red Curry Paste
- 500g boneless skinless chicken thighs, thinly sliced
- 400ml can coconut milk
- 2 cups chicken stock
- 500g pumpkin, cut into 2cm cubes
- 2 tsp palm or brown sugar
- 1/2 cup basil leaves, roughly torn
- lime wedges, to serve
Method
Place the Gregg's Red Curry Paste and chicken in a saucepan over
medium heat.
Cook for 3 minutes, stirring, until the curry paste is fragrant.
Add the coconut milk and bring to the boil.
Add the chicken stock and pumpkin and return to the boil, then
reduce the heat and simmer for 10 minutes, or until pumpkin is just
tender and chicken is cooked through.
Stir in the sugar and basil. Serve with lime wedges.