Thai Chicken with Pumpkin and Coconut Soup

Steps

1. Prep & cook soup. Heat 1/2 tsp oil in a pot on medium-high heat. Add onion, pumpkin, carrot, cauli pearls and 1/2 tsp salt and cook (with lid on) for about 5 minutes, until soft. Add Thai lemongrass paste and cook for about 1 minute, until fragrant.
2. Add remaining soup ingredients and bring to the boil. Once boiling, reduce heat to low-medium and simmer for 20-25 minutes, until vegetables are very soft.
3. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season and coat in chicken spices.
4. Cook chicken. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook chicken for 3-4 minutes each side, or until cooked through. Rest, covered before slicing thinly. Reserve resting juices.
5. Finish soup. When vegetables are cooked, blend using a stick mixer or mash well until smooth. Stir any chicken resting juices through soup and season to taste.
6. Serve soup topped with sliced chicken. Sprinkle over coriander and pepitas.