Name: Thai Pumpkin Soup
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

Ingredients

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.