Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.
Pour into a pan, over a medium heat bring to the boil stirring occasionally.
Water, Coconut milk (19%), Butternut squash (13%), Sweetcorn, Chicken (6%), Jasmine rice (2.5%), Scallions, Green curry paste [ Green Chilli, Galingale, Garlic, Shallot, Lemongrass, Salt, Galangal, Coriander Root, Kaffir Lime, White pepper, Red Chilli] Lime Purée, Ginger Purée, Rapeseed Oil, Vegetable Stock [Salt, Yeast Extract, Rice Flour, Vegetables (Onion, CELERY, carrot) Sunflower Oil, Turmeric, Parsley), Fresh Basil, Fresh Mint, Garlic Purée, Ground Coriander, FISH sauce[Anchovy Extract (FISH), Salt] Red Chilli.
Finely chop some fresh coriander and sprinkle over your soup, add a squeeze of lime juice and serve with some prawn crackers.