Name: Thai-style pumpkin and chicken soup
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1/4 cup (60g) red curry paste; 2 510g cans pumpkin soup; 2 400ml cans coconut milk; 1 cup (250ml) chicken stock; 2 (340g) single chicken breast fillets, thinly sliced; 4 green onions (green shallots), thinly sliced; 2 tablespoon chopped fresh coriander leaves

Thai-style pumpkin and chicken soup

Red curry paste, coconut milk and coriander give this Thai-style pumpkin soup its unique flavour, while tender pieces of chicken thigh turn a bowl into a meal.

Serves 6

Cook

15M

Ingredients

1/4 cup (60g) red curry paste

2 510g cans pumpkin soup

2 400ml cans coconut milk

1 cup (250ml) chicken stock

2 (340g) single chicken breast fillets, thinly sliced

4 green onions (green shallots), thinly sliced

2 tablespoon chopped fresh coriander leaves

Method

1.Add curry paste to a large, heated oiled pan; cook, stirring, until fragrant.

2.Add soup, coconut milk and stock to pan; bring to the boil. Add chicken; stir until cooked through. Stir in onion and chopped coriander.

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