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Thai Pumpkin and Chicken Soup
Recipe submitted by SS181
This is a super quick but really tasty dish that is easy to make when you don't have much time.
60g red curry paste
2 x 510 g can pumpkin soup
2x 400 ml cans of coconut milk
1 cup 250 mls chicken stock
2 chicken breasts thinly sliced
4 storks of shallots/green onions thinly sliced
2 tbsp chopped coriander leaves (fresh)
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Add the curry paste to a large heated oiled pan and cook stirring, until fragrant. Add the soup, coconut milk and stock to the pan and bring to the boil. Add the chicken and stir until cooked through. Stir in the coriander and onion.