Ingredients (serves 4)

• 1 x 420g tin condensed pumpkin soup (we used Campbells)
• 100mL light evaporated milk
• 1 teaspoon coconut essence
• 2 tablespoons red curry paste (we used Trident)
• 500g skinless chicken breast, sliced
• 1 cup broccoli florets
• 1 medium capsicum, cut into strips
• 1 tin water chestnuts, drained
• 1 carrot, chopped

Method

Step 1: Whisk soup, evaporated milk, coconut essence and curry paste over a medium heat until the soup is smooth.

Step 2: Add sliced chicken and simmer for 5 minutes.

Step 3: Add vegetables and simmer for a further 5 minutes until the chicken is cooked and vegetables are soft.

Step 4: Serve with slim rice or basmati rice.

Serving suggestions:

• 100g Slim rice or slim noodles (available from the health food section) - 10 kCals
• ½ cup (100 g) cooked Basmati rice - 130 kCalories

Nutrition Guide PER SERVE
Energy (cal) 381cal
Protein 40g
Fat 14g
Saturated Fat 4.9g
Sugar 11.4g
Fibre 2.5g