Curried Chicken and Rice Soup

Instructions

• 1. Spray a pan with low-calorie cooking spray and set on a medium heat
  2. Add the onion and fry for a few minutes to soften, you can add a little splash of water if needed to prevent any sticking.
  3. Once the onion is softened add in the garlic, ginger, curry powder and chilli flakes fry for another minute. Again add a splash of water if needed so it doesn’t stick.
  4. Add in the chopped tomatoes, rice, stock and cooked chicken.
  5. Bring to a boil and then simmer for about 15 minutes, until rice is cooked.
  6. Add in the coconut milk and stir until creamy and heated through.
  7. Taste and season as needed with salt and black pepper.
  8. Stir in some chopped cilantro (coriander)

• Leftovers can be stored in an airtight container for up to 3 days. Try serving the leftovers over rice, too!