Thai Pumpkin Soup

Thai Pumpkin Soup

  • 10 Portions
  • easy

Ingredients

Qty

Unit

Ingredient

Preparation

150g

MAGGI Gluten Free Pumpkin Soup Mix

 
1/2tsp

MAGGI TASTE OF ASIA Red Curry Paste

 
1.8Lcold water 
90gMAGGI Coconut Milk Powder Mix 
320glentilssoaked,cooked
110gchickencooked, shredded

 

Method

  1. In a saucepan, mix 200mL of water and curry paste with soup mix to form a slurry. Add the remaining water and stir. Turn on heat and bring to the boil, stirring constantly.
  2. Reduce heat and simmer for 2 minutes, stirring constantly.
  3. Add chicken and whisk in Coconut Milk Powder and skimmed milk powder.
  4. Re-heat and serve.

Suggestion: Garnish with coriander.

Nutrional Value

Nutritional Panel

 

 Per Serve
Energy (kJ)925
Protein (g)11
Fat (g)9
Saturated Fat (g)7
Carbohydrate (g)25
Sugars (g)14
Sodium (mg)450

 

Claims

  1. Gluten Free
  2. Source of Protein
  3. Band 1
  4. Group 2
 
  1. Source of Protein
  2. Band 1
  3. Group 1

Products used in the recipe

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