Thai-Style Spiced Chicken Thigh, Leek & Potato Soup

Take your chicken out of the fridge, open the packet and let it air, boil a full kettle, then peel your potatoes and chop them into small, bite-sized pieces

Heat a large, wide-based pot with a lid, with a drizzle of olive oil over a medium heat

Once hot, add the diced chicken with the chopped potato and red Thai curry paste and cook for 6 min or until the chicken is lightly coloured

Meanwhile, peel and finely slice your shallot[s]

Chop your leek[s] in half lengthways, then wash to remove any grit from between the leaves and top, tail and slice finely

Top, tail, peel and cut your carrot[s] in half lengthways, then slice finely

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once the chicken is lightly coloured, add your cornflour to the pot with the chopped shallot, sliced leek, sliced carrot and pepper strips

Stir everything together and cook for 1-2 min or until the shallot has slightly softened

Chop your creamed coconut roughly (if required!)

Dissolve your chopped creamed coconut in 700ml [910ml] [1.2 L] boiled water with your tamarind paste and fish sauce – this is your coconut stock

Once the shallot has slightly softened, add the coconut stock to the pot with a grind of black pepper and bring to the boil over a high heat

Once boiling, lower the heat to medium-low and cook, covered, for 25 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender – this is your Thai-style spiced chicken, leek & potato soup

Chop your coriander finely, including the stalks (save some leaves for garnish!)

Once the soup is ready, stir through the chopped coriander

Taste for seasoning, adding more salt and pepper if needed