Thai Chicken Pumpkin Soup

I know its getting warmer, Hallelujah….about time! But I love soup any time of the year as its so flexible, nourishing and filling. Have it for lunch, dinner or leftovers. Its a great way to get some gut healing chicken stock into you also, if you’re into that. I’ll post my recipe for that also, as that’s part of this recipe. If you don’t have time to make the stock, just use the packaged chicken stock cubes or stock cartons. Massell 7’s are OK as they are are not as high in salt and fine for fructose people, as they don’t have any nasty onion and garlic extracts added to them.

INGREDIENTS

  • 500 grams Jap or Kent Pumpkin
  • 2 small  chicken breasts
  • 2 tablespoons olive oil
  • 500 liters water
  • 2 tablespoons chicken stock concentrate (or 1 stock cube/carton of stock)
  • 60 grams macadamias ( or almonds or any nut really)
  • 60 grams brown rice
  • 1 x red chilli (optional)
  • 1 x 2cm piece ginger
  • 3 kaffir lime leaves
  • 1 tablespoon soy sauce
  • 1 cup coconut milk
  • season with salt n pepper
  • 1/2 cup coriander

THERMOMIX METHOD

Ground almonds and brown rice for 15 seconds, speed 7. Put in a separate bowl. (No need to wash the bowl)

Mince kaffir lime leaves, chilli and ginger 6 seconds speed 6.

Roughly slice chicken breasts. Add olive oil and soy sauce to bowl, with chicken and cook with the chilli, ginger, kaffir lime leaves etc for 3 minutes on Varoma temp, speed 1.

Roughly chop pumpkin into small pieces. Add to the thermomix bowl with 500 mls boiling water, whatever stock you are using, ground nuts and brown rice.  Cook on 100 degrees, for 15 minutes, speed 1.

Add coconut milk and season with salt n pepper. Cook for 2 more minutes, 100 degrees, speed 1. Serve into bowls and garnish with coriander and more chilli, if you like it hot.

 

 

 

 

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