Indian Chicken & Veggie Coconut Soup

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside • Add onion, carrot and zucchini until softened, 4-5 minutes. • Add Mild curry paste, the butter and garlic and cook, stirring, until softened, 3 minutes.

• Add coconut milk, lentils, vegetable stock pot, cooked chicken and the water. Bring to the boil then reduce heat to medium. Stir well to combine. • Simmer until slightly thickened, 6-8 minutes.

• While the soup is simmering, slice mini flour tortillas into 3cm strips. • Place tortilla strips in a single layer on an oven tray lined with baking paper and drizzle or brush with olive oil and season with salt and pepper. Bake until golden, 8-10 minutes.

TIP: Use two oven trays if your tortilla strips don’t fit in a single layer.

• To the saucepan with the soup, add baby spinach leaves and stir to combine, cook until wilted, 1-2 minutes. Remove from heat and season to taste.