15 December, 2017
Chicken soup with pumpkin-ThaiPosted in : Soups on by : root
In the original Thai version instead of cream – coconut milk.
- Servings: 4
- Cooking time: 20 Minutes
- Chicken (breast fillet) — 500 grams
- Pumpkin (flesh) — 200 grams
- Cream 20% — 200 ml
- Potatoes — 2 pieces
- Cilantro — to taste
Method of preparation
Potatoes and pumpkin peel, wash, slice in small cubes.
Chicken fillet cut into small pieces.
Thoroughly wash the cilantro, finely chop.
Fry fillets in a pan with 1 tbsp olive oil for 5 minutes, sprinkle with a pinch of curry powder, salt, stir fry for another 3 minutes.
Put fillet in pan, pour 1 liter of hot water, add salt, cook for 10 minutes.
Add to the pan the pumpkin and potatoes, cook until tender, pour in the cream, season to taste, cook for another 5-10 minutes.
Hot ready soup ladle into bowls, sprinkle with chopped cilantro.
TIP: Instead of cream add the coconut milk, instead of regular potato – sweet. Get a traditional Thai version of the dish.