heat oil in a large saucepan over medium heat in preparation for the thai chicken soup; add chicken, cook 2 minutes for this chicken soup recipe; add onion and capsicum, cook 1 minute; stir in curry paste, cook 1 minute, or until fragrant as thai chicken soup should be.
add stock for this part of the chicken soup recipe; bring to the boil; blend cornflour with 1 tablespoon CARNATION light & creamy coconut flavoured cooking milk; add to pan with remaining milk and MAGGI authentic thai fish sauce. bring to the boil; add zucchini and peas, simmer the thai chicken soup for 1 minute.
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