• Cooking Time: 25
• Servings: 2
• Preparation Time: 10
• Fresh coriander
• A beaten stick of lemongrass
• 1/2 red chilli chopped (or to taste)
• 1 Garlic clove crushed
• Ginger
• 1 sachet of red thai curry paste
• Oil
• 500ml chicken stock
• 1 small tin of coconut cream
• Optional 1 potato/sweet potato (if you add this then add an extra 250ml of chicken stock)
• 2 cooked sliced chicken breasts (or a pack of pre-cooked deli chicken already sliced)
• Black pepper

1. Place the coriander (leaving aside a few leaves), the lemongrass, the chilli, the ginger, garlic and the red thai curry paste in a frying pan with oil and fry for 2 minutes or so.
2. Add 500ml of chicken stock plus a small tin of coconut cream. If you want you can add a potato or a sweet potato at this point but increase the chicken stock by an extra 250ml. Cook for 5 minutes or so (5 minutes extra if you add the potato).
3. Take out the lemongrass stick, add in two or three sliced cook chicken breasts and simmer for 10 minutes.
4. Let it cool very slightly (otherwise you risk breaking your blender!), puree, and put back in the pan for 2-3 minutes.
5. Top with a little black pepper and the leftover coriander leaves.

Great recipe when you are feeling crap as it doesn't involve a lot of prep or time and it freezes well too. You can substitute out almost anything you are missing. Submitted by: "James Ball"