This light and creamy soup will warm you from the inside out on any cold Winter night.

15 min
10 min


  1. 1-2 tbsps green curry paste
  2. 6 cups (1.5L) salt-reduced chicken stock
  3. 250g butternut pumpkin, peeled, seeded and cut into thin wedges
  4. 2 large chicken breast fillets, trimmed and thinly sliced
  5. 1 bunch broccolini, trimmed and roughly chopped
  6. 300ml light cream
  7. 1 tsps Queen Natural Coconut Essence
  8. 2 tsps fish sauce
  9. 1 tsps lime juice
  10. 2 tbsps small basil leaves
  11. 2 tbsps coriander leaves


  1. Step 1

    Heat a large saucepan over medium-low heat. Add the curry paste and stir-fry for 30 seconds or until fragrant. Add the chicken stock and bring to a simmer.

  2. Step 2

    Add the pumpkin and cook for 4 minutes or until just tender. Add the chicken, broccolini and cream. Cook, stirring regularly, for 4 minutes or until the chicken is cooked through and the broccolini and pumpkin are tender. Stir through the coconut baking paste, fish sauce and lime juice and cook for a further minute.

  3. Step 3

    Divide between serving bowls and sprinkle with basil and coriander leaves.

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