by Flick Ruby

2 big tablespoons of your favourite curry paste – mine is Thai green, but this works with Massaman, red, yellow or any curry paste in a jar
1 can coconut milk
500 g of frozen chopped spinach
1 cup of veg or chicken stock
chilli flakes if you like them

Heat up the curry paste, adding a few tablespoons of the coconut milk. Stir and cook for a minute or two, until you can smell the curry paste well, add the rest of the coconut tin, the frozen spinach and one cup of boiling water in which you have dissolved your stock cube. Boil the lot, then turn down to simmer for ten minutes. Sprinkle with chilli if you like it, serve and exclaim at how good and quick this soup is!