Prep 5 mins
Cook 10 mins
My friend, Ginny, calls this her "Thai-soupie thingo" - it's another soup when you are hungry and pushed for time. You can use chicken which is already cooked, otherwise fry raw chicken breasts in the usual manner. The preparation time is based on chicken already cooked.
- 2 cooked chicken breasts, cut into small pieces
- 1⁄4 cup red curry paste
- 2 (510 g) cans pumpkin soup
- 800 ml coconut milk
- 1 cup chicken stock (either homemade or using stock cubes)
- 4 spring onions, -finely sliced
- fresh coriander, cut finely
- Heat oil ( not too much) and gently heat the curry paste.
- Add cooked chicken.
- Add pumpkin soup, coconut milk and chicken stock.
- Gently heat through until simmering.
- Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
Yummy and easy....what could be better! Loved the heat from the curry paste. My biggest challenge was finding a can of pumpkin soup! Thanks for sharing. Made for ZWT6 Zingo by an Unruly Under the Influence.
The soup Doctor is in! I think this recipe could "fix up" any canned soup. My husband recently asked me to stock up on canned soups so he'd have them to eat while I worked evenings. Now, he doesn't really like them (surprise! surprise!) and wants me to "fix them." I'll be sure to use this method often. Made for ZWT #6 - ZINGO.
This was a quick, easy to prepare soup, with great Thai flavors. This was enjoyed by myself and my aunt for lunch yesterday and again today when I shared leftovers for lunch with a friend. I bought seasoned, pre-cooked chicken breasts from Trader Joe's to save on time and had to substitute butternut squash soup for pumpkin as pumpkin is not in season here. Also, I used a package of red curry paste from Taste of Thai and I think it yielded closer to 3 Tb, which was fine. I made the soup in my Dutch oven. Thanks for posting. This was enjoyed. Made for Zingo ZWT6.