Thai Winter Squash And Chicken Soup - cooking recipe

Ingredients

1/4 cup red curry paste
2 (18 oz) cans winter squash soup
2 (13.5 oz) cans coconut milk
1 cup chicken stock
12 oz chicken breast, thinly sliced
4 None spring onions, thinly sliced
2 tbsp chopped fresh cilantro leaves

Preparation

Oil a medium saucepan and place over medium heat. Cook curry paste, stirring, until fragrant.
Add soup, coconut milk and stock to pan. Bring to a boil. Add chicken and stir until cooked through. Stir in onions and chopped cilantro.