Meals and Courses

Thick Curried Coconut and Spinach Soup

cook 10 mins
  • 2 chicken breasts, each about
  • 150 g (5 oz), thinly sliced
  • 1 teaspoon ground coriander
  • 250 g (8 oz) packets express rice
  • 2 × 400 ml (14 fl oz) cans coconut milk
  • 2 tablespoons korma curry paste
  • 300 ml (1/2 pint) chicken stock
  • 6 tablespoons chopped fresh coriander
  • 300 g (10 oz) fresh spinach, washed and drained
  • salt and pepper
  • naan bread, to serve
  • Put the sliced chicken in a large saucepan with the ground coriander, rice, coconut milk, curry paste and stock and bring to the boil. Cover and simmer for 5 minutes.
  • Add the fresh coriander and spinach leaves and continue to cook, stirring occasionally, for 2–3 minutes more or until the spinach has wilted. Season generously with salt and pepper, ladle into warmed serving bowls and serve with warm naan bread.
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