Butternut Pumpkin and Coconut Soup

Butternut Pumpkin and Coconut Soup


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This curry soup is a full meal in itself, with marinated chicken, pumpkin, vermicelli rice noodles and a mix of spices.


Serves: 6 

  • Chicken marinade
  • 2 chicken breast fillets, diced
  • 3 tablespoons lime juice
  • 3 cloves garlic, minced
  • 1 tablespoon fresh coriander, diced
  • pinch chilli powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Soup
  • vegetable oil
  • 750g butternut pumpkin, peeled and sliced
  • 1 onion, diced
  • 1 vegetable stock cube
  • 35g fresh coriander
  • 1 tin coconut milk
  • 2 tablespoons green curry paste
  • vermicelli rice noodles
  • Garnish
  • bean sprouts
  • fresh coriander
  • lime juice, to taste

Preparation:20min  ›  Cook:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours45min 

  1. Prepare the marinade: combine the chicken and all marinade ingredients in a bowl. Stir well, cover with plastic wrap and chill at least 2 hours.
  2. Meanwhile, prepare the soup: in a saucepan, heat a splash of oil and fry the pumpkin and onion 7-10 minutes, then cover with water and add vegetable stock cube. Simmer 20 minutes and add fresh coriander. Add coconut milk and curry paste and simmer 15 minutes. Meanwhile, cook the noodles to packet directions.
  3. Cook the chicken without adding any oil but a little salt until golden brown. Divide the noodles between bowls, ladle in the soup and top with chicken.
  4. Serve, garnished with bean sprouts, fresh coriander and lime.

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