I finally got around to getting Matt to giving up another of his great recipes

1. Peel and chop the vegetables
2. Sweat the chopped vegetables with the chilli, crushed coriander seeds
3. Mix in the curry paste
4. Add the stock, tomato juice and coconut milk and bring to the boil
5. Blend until smooth
6. To serve, garnish with chopped fresh coriander, toasted almonds and diced cooked chicken breast
7. To finish, mix freshly chopped mint with natural yoghurt yoghurt and some lemon juice and add a good spoonful on top of the soup