Indian coconut chicken soup

Cut the apples into quarters, remove the core and cut the quarters into pieces. Clean the peppers and cut into pieces.

Peel and finely chop the ginger. Cut the chicken fillet into strips and the coriander fine.

Heat the oil in a frying pan or soup pot with a thick bottom and brown the chicken strips in 4 minutes. Take the chicken out of the pan.

Heat the rest of the oil and fry the apple, pepper and ginger, stirring for 5 minutes. Stir in the chicken and curry paste.

Pour the stock and coconut milk into the soup pot and bring to the boil.

Stir the rice through the soup and let it simmer for 15 minutes. Season the soup with salt and pepper.

Divide the soup over deep plates and sprinkle with the coriander.