Spinach and coconut soup

Ingredients:-

• 2 x 15ml tbsps Thai green curry paste
• 400ml can coconut milk
• 500g frozen chopped spinach
• 250ml freshly boiled water
• 1 tsp marigold or other vegetable bouillon powder
• 1 red chilli, deseeded and chopped, optional

Directions:-

1. Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
2. Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.)
3. Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. 
4. When serving, if so wished, sprinkle each bowl with chopped red chilli.