Packed with veggie goodness and Thai spices, this light soup is perfect for any time of year
Ingredients
4
Portions
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.
Step 2
3 Min
Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.
Step 3
15 Min
Add MAGGI Fish Sauce and stock, simmer for 15 minutes
Step 4
5 Min
Add MAGGI Pad Thai finishing sauce and coconut milk, bring to the boil and turn heat down to simmer for 5 minutes.
Serve topped with remaining chilli
Step 1
of
4
Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.
Step 2
of
4
Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.
Step 3
of
4
Add MAGGI Fish Sauce and stock, simmer for 15 minutes
Step 4
of
4
Add MAGGI Pad Thai finishing sauce and coconut milk, bring to the boil and turn heat down to simmer for 5 minutes.
Serve topped with remaining chilli
Recipe PDF
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