Thai-style Pumpkin and Chicken Soup

The handy thing about these Australian Women's Weekly Cookbooks is that they often tell you upfront how long it'll take to prepare :) My kinda recipe book! This easy peasy & delish soup should take a mere 15mins by their count, they're about right to be honest. But of course you can leave it simmering longer if neccessary. It also makes for a delish lunch the day after :)

So here's the recipe (serves 4):

• ¼ cup (60ml)1 Woolies sachet red curry paste
• 2 * 510g cans pumpkin Woolies heat & eat Butternut soup
• 2 * 400ml 1 cans coconut milk
• 1 can coconut cream
• 1 cup (250ml) chicken stock
• 2 chicken breast fillets (340g), sliced thinly or 300g shelled prawns
• 4 green onions, sliced thinly
• 2 tablespoons chopped fresh coriander

Add curry paste to heated oiled (the oil is not really neccessary, if you like, just use spray&cook) medium large saucepan; cook, stirring, until fragrant. Add pumpkin butternut soup, coconut milk and cream (I prefer it thicker, hence the coconut milk & cream combo - actually it was a shopping mistake by Varen the first time and I've stuck with it!) and chicken stock to pan; bring to a boil. Add chicken (or defrosted prawns) and stir until cooked through. Stir in onion and coriander.

We followed the recipe the first time and made the soup with the chicken fillets. As we ate I remembered the frozen prawns we had and thought they'd be great to try the next time (which I did last night). The soup worked really well with both :) I love the coriander flavour in it, but Varen hates it ... so we stir that in after I've dished.

Looking forward to another bowl of this for lunch later today :)