Thai soups are so good for gut health is that many are naturally gluten and dairy-free and many are broth-based. It uses coconut milk which is extremely healthy and is known to lower bad cholesterol (LDL), while promoting good cholesterol, boosts immunity, provides valuable fatty acids and fights aging.
Ingredients
1 pumpkin (1.2kg)
1 bunch of fresh coriander (30g)
100g Thai red curry paste
400ml coconut milk
OPTIONAL INGREDIENTS
whole chicken pieces or boneless chicken breast, cubed
Directions:
- Halve the pumpkin lengthways, then cut into 3cm chunks, discarding the seeds. Slice the coriander stalks, add to the pressure cooker with the pumpkin and curry paste, then pour in 1 litre of water. Cover and cook.
- Use a blender, giving your soup a thicker texture.
- Taste, season to perfection with salt and black pepper.
- If you’re making the non-veg version, add the chicken to the cooker with squash. Later, using a strainer separate the chicken pieces and then use a blender to blend the soup. Add back the chicken pieces to the blended soup along with coconut milk and bring to a boil.
- Divide between bowls and sprinkle with the remaining coriander.