Sometimes there's nothing more comforting than a bowl of nourishing soup - especially if it has a chilli-hot kick to it. This uses ready-made paste, so it's incredibly easy to make.
Heat the oil in a large frying pan or wok. Add the onion and fry for 5min until it begins to soften. Add the chicken and cook for a further 5min until golden brown, then add the curry paste and fry for a further 1min to warm the spices through.
Step 2
Pour in the chicken stock and chopped tomatoes, then simmer for 5min. Add the sugar snap peas and baby sweetcorn and cook for a further 1min until the chicken is cooked through. Divide the soup among four warmed bowls, sprinkle with coriander and lime zest, and serve with a wedge of lime.
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