How to make
Cut the chicken and potatoes into pieces. Boil them in water with a little salt. You should have broth left, but not too much.
Heat the olive oil over medium heat and briefly fry the curry paste. Immediately pour into the pot with the chicken soup.
Pour the coconut milk and when it boils, add the whole spinach leaves. Cook for about 10 minutes, seasoning with a little more salt and black pepper.
Meanwhile, also boil the basmati rice according to the instructions on the package.
Serve the warm chicken curry soup with a scoop of Basmati rice.
*If you want the soup to not be too thick, add more broth or add more coconut milk. You can also adjust the amount of curry paste according to your taste.
Enjoy your meal!
