Chicken, Pumpkin and Red Capsicum Soup

• 400 g chicken breast fillets, cut into 1 cm dice
• 1 kg pumpkin, cut into 2 cm cubes
• 1 large red capsicum, sliced
• 1 tablespoon vegetable oil
• 2 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 small fresh red chile, finely chopped
• 5 cups chicken stock
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 cup evaporated milk
• 12 teaspoon coconut essence
• 4 tablespoons fresh coriander, chopped

1. Heat the oil in a large saucepan.
2. Add the garlic, onion, ginger and chilli, and cook until the onion is soft.
3. Add the diced chicken and cook, stirring for a couple of minutes, or until the chicken changes colour.
4. Add the pumpkin and the capsicum and cook, stirring for a further 2 minutes.
5. Add the stock, sauce, juice and sugar, and simmer, covered until the pumpkin is tender and starting to fall apart a little.
6. Add the evaporated milk and essence and the coriander, and sir until hot.
7. Serve.

chicken breast fillets, pumpkin, red, vegetable oil, garlic, ginger, red chile, chicken stock, fish sauce, lime juice, brown sugar, milk, coconut, fresh coriander

Taken from www.food.com/recipe/chicken-pumpkin-and-red-capsicum-soup-52120 (may not work)