If you love the traditional thai pumpkin soup then you will love this variation of it that I have made. I often play around with recipes that I think can be either improved on or just a bit different from the original recipe.
PREPARATION:
1/2 cooked chicken
2 tablespoons red curry paste
4 and 1/2 cups water (4 cups if using coconut cream)
either 1/2 cup coconut-milk powder or 1 small tin coconut cream
4 cups of pumpkin soup (can be home made or tins)
1 chicken stock cube or powder
2 pkts of 2 minute noodles, lightly crushed (can use spaghetti noodles, cooked, if prefered)
chopped fresh coriander to garnish
Remove skin from chicken and chop up roughly. Spoon curry paste into a heated pan with a little oil and cook, stirring until fragrant. Add water and coconut powder which has been combined and then the soup and stock cube. Bring to boil and then simmer for 10 minutes uncovered. Add the chicken and noodles and simmer, uncovered for another 2 minutes or until noodles are tender and the chicken is hot. Serve, sprinkled with the fresh coriander.
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