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

Thai-style pumpkin and chicken soup

Traditional and tasty Thai-style pumpkin and chicken soup from Australian Women's Weekly.

Ingredients

1/4 cup (60g) red curry paste

2 x 510g cans pumpkin soup

2 x 400ml cans coconut milk

1 cup (250ml) chicken stock

2 chicken breast fillets (340g), sliced thinly

4 green onions, sliced thinly

2 tablespoon chopped fresh coriander

Method

1.Cook curry paste, stirring, in heated oiled medium saucepan until fragrant.

2.Add pumpkin soup, coconut milk and stock to pan; bring to the boil. Add chicken and stir until cooked through.

3.Just before serving, stir in onion and coriander.

Woman's Weekly Food

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Ingredients

Method

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