Packed with veggie goodness and Thai spices, this light soup is perfect for any time of year
Prep time 0 min
Skill level Easy
Cook time 28 min
Serves 4
Nutritional information per serving
Carbohydrates 42.1 g
Energy 418.6 kcal
Fats 27.8 g
Fiber 3 g
Protein 7.2 g
Saturated Fats 20.1 g
Sodium 1879.5 mg


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  1. Step 1
    Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.
  2. Step 2
    Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.
  3. Step 3
    Add MAGGI Fish Sauce and stock, simmer for 15 minutes
  4. 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

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