Chicken, Pumpkin and Red Capsicum Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is submitted for Ready, Set Cok #3. Ingredients:
400 g chicken breast fillets, cut into 1 cm dice |
1 kg pumpkin, cut into 2 cm cubes |
1 large red capsicum, sliced |
1 tablespoon vegetable oil |
2 cloves garlic, crushed |
1 tablespoon grated fresh ginger |
1 small fresh red chile, finely chopped |
5 cups chicken stock |
1 tablespoon fish sauce |
2 tablespoons lime juice |
1 tablespoon brown sugar |
1 cup evaporated milk |
1/2 teaspoon coconut essence |
4 tablespoons fresh coriander, chopped |
Directions:
1. Heat the oil in a large saucepan.
2. Add the garlic, onion, ginger and chilli, and cook until the onion is soft.
3. Add the diced chicken and cook, stirring for a couple of minutes, or until the chicken changes colour.
4. Add the pumpkin and the capsicum and cook, stirring for a further 2 minutes.
5. Add the stock, sauce, juice and sugar, and simmer, covered until the pumpkin is tender and starting to fall apart a little.
6. Add the evaporated milk and essence and the coriander, and sir until hot.
7. Serve.
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