Creamy Thai Chicken Rice Soup (Print Version)

# Ingredients:

01 - 1 onion, diced.
02 - 2 cloves of garlic, minced.
03 - 1 tablespoon fresh ginger root, grated.
04 - 1 tablespoon medium curry powder.
05 - Pinch of red chilli flakes (optional).
06 - 400g can chopped tomatoes.
07 - ¾ cup (150g) long grain rice, uncooked.
08 - 2.5 cups (600ml) chicken stock.
09 - 1.5 cups (200g) cooked chicken.
10 - ½ cup (120ml) coconut milk.
11 - Salt and black pepper to taste.
12 - Fresh coriander (cilantro), chopped.
13 - Cooking oil spray (avocado preferred).

# Instructions:

01 - Spray a deep saucepan with cooking oil and warm over medium-high heat.
02 - Add onion and cook until soft. Add a splash of water if needed to prevent sticking.
03 - Put in garlic, ginger, curry powder and chilli flakes. Cook one minute more.
04 - Mix in tomatoes, rice, stock and chicken.
05 - Bring to boil then lower heat and simmer 15 minutes until rice is tender.
06 - Pour in coconut milk and stir until hot and creamy.
07 - Add salt and pepper to your taste.
08 - Stir in fresh cilantro and serve hot.

# Notes:

01 - Rice will keep absorbing liquid as the soup sits.
02 - Keep leftovers in the fridge up to 3 days.

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