Thai-style pumpkin and chicken soup
Thai-style pumpkin and chicken soup – Traditional and tasty recipe from Women’s Weekly Food. Perfect for a warm, comforting meal.
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Ladle
- Mixing bowl
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 tablespoons chopped fresh coriander
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