Thai Pumpkin Soup

this soup is so addictive, and so simple to make

Ingredients

• ¼ cup red curry paste
• 2 x 510 cans of pumpkin soup
• 2 x 400ml cans coconut milk
• 1 cup (250ml) chicken stock
• Barbequed chicken breast, shredded

Instructions

STEP 1:

1. Cook curry paste in a medium saucepan until fragrant

STEP 2:

2. Add pumpkin soup, coconut milk and stock to the curry paste. Stir, and bring to the boil, until slightly thickened

STEP 3:

3. Stir in shredded, cooked barbequed chicken before serving.