Peel and dice the carrot, then thinly slice the leek white, chili pepper, fresh ginger, and spring onion.

Pour 250 ml coconut milk and 250 ml water into the saucepan, then stir in the peanut butter until smooth.

Add the diced carrot and sliced leek white to the saucepan, then bring the liquid to a gentle simmer over medium heat.

Add the chicken breast and cook at a gentle simmer for 15 minutes, until the center is fully cooked.

Remove the cooked chicken breast and shred it finely using two forks.

Stir paprika, ground turmeric, ground cumin, fresh ginger, chili pepper, salt, and black pepper into the soup.

Return the shredded chicken breast to the saucepan and simmer the soup for 5 minutes.

Divide the soup between two bowls, then top with sliced spring onion and garlic croutons before serving.