Thai Green Curry Soup

Use shredded cooked chicken instead, if you like – simply stir through at step 2. Adjust the chilli amount to suit your heat tolerance.

Hands-on time 20min.

Cooking time about 30min. Serves 2

2tsp vegetable oil

2 spring onions, roughly chopped 1 carrot, peeled and finely chopped ½-1 green chilli, deseeded and finely chopped

2tbsp Thai green curry paste 400ml chicken stock

200ml coconut milk 1 medium skinless chicken breast 50g basmati rice, well rinsed 100g sugar snap peas

Juice ½ lime, plus optional wedges to serve

Small handful coriander, roughly chopped

Heat oil in a medium pan over medium heat; fry spring onions, carrot and chilli for 5min, stirring occasionally, until veg is softening. Stir through curry paste and cook for 1min, until fragrant. Add stock, coconut milk, chicken, rice and seasoning.

2 Bring to boil and simmer for 15min, until chicken is cooked through and rice is almost tender. Lift chicken on to a board and shred with 2 forks. Return to the pan with the sugar snap peas. Cook for 5min, until peas are tender.

3 Stir through lime juice and check seasoning. Garnish with coriander; serve with extra lime wedges, if you like.

PER SERVING 431cals, 24g protein, 23g fat (16g saturates), 30g carbs (7g total sugars), 5g fibre