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 (12%), sweetcorn, chicken breast (6%), jasmine rice (2%), spring onions, green curry paste [green chillies, lemongrass, garlic, galangal, salt, onion, white pepper, kaffir lime zest, coriander], lime juice, ginger, rapeseed oil, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots], sunflower oil, turmeric, parsley], fresh basil, fresh mint, garlic, fresh coriander, fish sauce [anchovy extract (fish), salt], red chillies.
Finely chop some fresh coriander and sprinkle over your soup, add a squeeze of lime juice and serve with some prawn crackers.