ASDA part of the Wal-Mart family

• 2tbsp sunflower oil
• 1 large onion, chopped
• 2 carrots, cut into small chunks
• 1 medium potato, peeled and cut into small chunks
• 1 medium parsnip, peeled and cut into small chunks
• 2tbsp Asda Medium Curry Paste
• 1.2ltr chicken stock, made with a stock cube
• 75g long-grain rice
• 75g creamed coconut, grated
• 1 chicken breast fillet, cut into small cubes
• 2tbsp fresh coriander, chopped
• naan bread, to serve (optional)

1 Heat the oil in a large saucepan, add onion and cook until soft. Add the carrots, potato and parsnip and stir to coat them in oil. Cover pan and cook over a low heat for 10 minutes, stirring occasionally.

2 Stir in the curry paste and cook over a low heat for 2 minutes. Add the stock, bring to the boil, cover and simmer for 15 minutes. Remove about a third of the vegetables and a ladleful of stock, and purée in a blender or with a hand-held blender. Return the purée to the pan – this will thicken the soup.

3 Add the rice, coconut and chicken; cover and simmer for 15 minutes. Then remove from the heat and leave to stand for 5 minutes. Put into bowls and sprinkle over the coriander. Serve with naan bread.