Thai Inspired Chicken, Butternut and Coconut Soup

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Cut the lime into wedges (see ingredients for amount). 

Roughly chop the coriander (stalks and all).

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins. 

Stir in the yellow Thai style paste and half the garlic. Cook until fragrant, 1 min. 

Pour the diced chicken, coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 10-12 mins.

Taste and season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

While the soup simmers, pop the naans onto a baking tray. Sprinkle with a little water, spread over the butter (see pantry for amount) and remaining garlic and pop them into the oven to warm through, 2-3 mins.

Once roasted, add the butternut to the soup, then stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add a squeeze of lime juice from a lime wedge, then taste and add more salt, pepper and lime juice if needed.