First prepare the base of the soup. Finely chop the red onion, de-seed and finely chop one of the green chillis. Peel and crush 3 garlic cloves.

Add the olive oil to a large, lidded pan and place over a low heat. Tip in the onion, chilli and garlic and cook on a low heat for 8-10 minutes, stirring frequently. You want the onions to soften, not brown.

In the meantime, shred the chicken up into pieces. Peel and cut the potatoes into 1.5cm cubes and peel and cut the carrots into similar sized chunks.

When the onions have softened, add the potatoes, carrots and rice to the pan, stir and fry for a minute. Add the shredded chicken and stir to mix again.

Pour in 1000ml (1 litre) of the chicken stock and bring to the boil. Turn down to a simmer, cover with a lid and leave to simmer for 15-20 minutes, until the vegetables are cooked through.

In the meantime, add the second chilli, 1 clove of garlic (peeled), the juice of a lime, the remaining 200ml of chicken stock and the coriander to a blender. Blend until smooth.

When the potatoes and carrots are cooked, pour in the blender mix. Stir and leave to simmer for a further 5 minutes for the flavours. If the soup has thickened too much you can also add a little extra hot water to make it more liquid.

Serve the soup up straight away and sprinkle with sliced spring onions.