5 Ingredient Fragrant Chicken and Rice Soup

This simple green curry soup has so much flavour. Add lime juice before serving for extra zing.

Hands-on time 10min. Cooking time about 20min. Serves 4

100g Thai green curry paste, we used Blue Dragon

400ml tin coconut milk

4 small skinless chicken breasts, about 500g

150g basmati rice, rinsed

100g coriander, leaves picked and very roughly chopped

1 Heat a large pan over medium heat. Add the curry paste and fry for 1min, until fragrant. Add coconut milk, chicken, rice, some seasoning and 1 litre water.

2 Bring to the boil, then simmer gently for 15min, or until chicken is cooked through and rice is tender. Remove chicken to a board and shred with 2 forks. Return to the pan and stir through the coriander. Check seasoning. Divide between 4 bowls and serve.

PER SERVING 469cals, 33g protein, 21g fat (16g saturates), 35g carbs (3g total sugars), 3g fibre