Thai-Style Coconut Chicken & Rice Soup

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Crush your garlic open by squashing it with the side of a knife and discard the skin

Chop your ginger in half

Roughly chop your tomato[es]

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Peel and chop your red onion[s] into wedges

Add the onion wedges and your diced chicken breast to the dish with your Thai green curry paste and a pinch of salt

Trim your green beans, then chop them into bite-sized pieces and add them to the dish with the chopped tomato, crushed garlic and chopped ginger

Add your brown rice, gluten free soy sauce and 650ml [850ml] [1.1L] boiled water with a pinch of sugar and bring to the boil over a high heat

Once boiling, stir in your chicken stock mix with your creamed coconut until the creamed coconut has dissolved

Cover the dish with a lid and put it in the oven for 25 min or until the rice is tender and the chicken is cooked through (no pink meat!) – this is your Thai-style coconut chicken & rice soup

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the soup is nearly ready, chop your coriander finely, including the stalks

Trim, then slice your spring onion[s] roughly