Packed with veggie goodness and Thai spices, this light soup is perfect for any time of year
Read more
Read Less
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:
ingredient_quantity
recipe ingredient
Sesame Oil
1tbsp
Onions
1
( 240g )
Ginger Puree
1tsp
Pumpkin
1Kg
MAGGI Pad Thai Stir Fry Recipe Base
1pkt
Maggi Fish Sauce
2tbsps
Vegetable Stock
3cups
coconut milk
1Can
Red chilli
1
Utensils and appliances
Overlay Header
Our 5 best tips & tricks for customized portion sizes.
Nutritional Information
Nutrition Table Footer
Carbohydrates
42.08 g
Energy
418.55 kcal
Fats
27.82 g
Protein
7.19 g
Nutrition Table Footer
Recipe steps
28 min
5 min
3 min
15 min
5 min
Recipe steps
28 min
Step 1
Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.
Recipe steps
28 min
Step 2
Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.
Recipe steps
28 min
Step 3
Add MAGGI Fish Sauce and stock, simmer for 15 minutes
Recipe steps
28 min
Step 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
Jason