Thai Coconut Soup With Chicken And Pumpkin - cooking recipe

Ingredients

3 cups chicken stock
1 lb pumpkin, cut into 1/2 inch cubes
2 tbsp Tom Yum paste
15 oz can coconut milk
1 tbsp fish sauce
2 None chicken breasts, cut into strips
None None regular or Thai basil leaves, torn, to serve

Preparation

In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.