- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
1 tbs oil
500g chicken thigh fillets, trimmed, sliced thinly
1 tbs red curry paste
1kg pumpkin, peeled, diced
1 L Campbell’s Thai Stock Base
400g can corn kernels, drained
Fried shallots and Thai basil leaves to serve
STEP 1 Heat oil in a medium saucepan. Cook chicken for 2 minutes until browned. Set aside. Add curry paste. Cook for 1 minute until fragrant. Add pumpkin and Campbell’s Thai Stock Base.
STEP 2 Bring to the boil, then simmer for 15 minutes until pumpkin softens.
STEP 3 Using a stick blender, puree soup until smooth. Return chicken to pan with corn and cook, stirring for 2 minutes until hot. Ladle soup into bowls and garnish with fried shallots and thai basil leaves.