Thai Coconut Soup with Chicken and Pumpkin

RecipesPlus
7Ingredients
430Calories
20Minutes

Ingredients

  • 3 cups chicken stock
  • 1 pound pumpkin (cut into 1/2 inch cubes)
  • 2 tablespoons tom yum paste
  • 15 ounces coconut milk
  • 1 tablespoon fish sauce
  • 2 chicken breasts (cut into strips)
  • thai basil leaves (or regular, torn, to serve)

Directions

  1. In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
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NutritionView more

430Calories
Sodium30%DV730mg
Fat46%DV30g
Protein43%DV22g
Carbs8%DV24g
Fiber12%DV3g

PER SERVING *

Calories430Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat23g115%
Trans Fat
Cholesterol45mg15%
Sodium730mg30%
Potassium1100mg31%
Protein22g43%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber3g12%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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