Thai Chicken & Pumpkin Soup

15 min
10 min


  • 1-2 tablespoons green curry paste
  • 6 cups (1.5L) salt-reduced chicken stock
  • 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
  • 300ml light cream
  • 1/2 teaspoon Taylor & Colledge Coconut Extract Paste
  • 2 teaspoons fish sauce
  • 1 teaspoon lime juice
  • 2 tablespoons small basil leaves
  • 2 tablespoons coriander leaves


Step 1
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.
Step 2
Add the pumpkin and cook for 4 minutes or until just tender.
Step 3
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.
Step 4
Stir through the coconut extract paste, fish sauce and lime juice and cook for a further minute.
Step 5
Divide between serving bowls and sprinkle with basil and coriander leaves.