Super Quick Mumbai Coconut Chicken Soup

• Return frying pan to high heat with a drizzle of olive oil if needed. • Cook green veg mix, tossing, until just softened, 2-3 minutes.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Reduce heat to medium, then add ginger paste, Mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and chicken stock pot and return the chicken to pan. Cook, stirring, until slightly thickened, 2-3 minutes. • Add baby spinach leaves to the pan, and cook until wilted, 1 minute. • Season to taste.