Spiced Chicken and Veggie Soup

For the soup, wash the courgette, quarter lengthwise and slice. Peel the garlic and onion and chop very finely. Wash and core the red pepper and cut into pieces. Trim and wash the leek and cut into rings. Peel and slice the carrots. Peel the potatoes and cut into bite-sized pieces. Heat the oil and sweat the garlic and onions until translucent. Add the curry powder, sweat briefly, then add the potatoes, carrots, stock and coconut milk. Add the lime leaf and simmer gently for about 10 minutes, then stir in the curry paste. Dry the chicken breast and cut into strips. Add the meat, red pepper and leeks to the soup and simmer gently for a further 10 minutes. Season the soup to taste, add the peas, cover and cook very gently for 3 minutes.