Pumpkin Chicken Soup Thai Style

Ingredients

• 1 small Hokkaido pumpkin
• 2 cm ginger
• 1 onion
• 2 Tomatoes
• 2 tbsp dried Mu-Err mushrooms
• 2 chicken breast fillets
• 1 red chili pepper
• 500 ml vegetable broth
• 400 ml coconut milk
• Salt
• Pepper
• light soy sauce
• Thai basil for garnish

Instructions

1. 1.

   Slice the chicken into strips and marinate with 1–2 tbsp soy sauce. Wash, halve, seed, and cube the pumpkin. Peel the onion and slice into strips. Peel and finely chop the ginger. Roughly chop the mushrooms and soak them in a little hot water.

2. 2.

   Add the onion, ginger, and pumpkin to a pot with the vegetable broth; slit the chili lengthwise and add it too. Cook everything covered for about 20 minutes. Remove the chili, take half of the vegetables out of the broth, and puree the rest with the broth. Drain the mushrooms, add them back in, pour in the coconut milk, bring to a boil, simmer for 2–3 minutes, then re-add the vegetables.

3. 3.

   Add the seeded tomatoes cut into pieces and the chicken. Bring the hot soup to a quick boil, then let it simmer for 7 minutes. Season to taste, garnish with basil, serve in bowls, and enjoy.