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Put all the spice paste ingredients into a food processor or blender. Add a splash of water and blitz to a paste. Leave to one side.
Melt the butter in a large heavy bottomed saucepan. Add the bay leaves, cinnamon and cloves and fry for a minute or so to flavour the butter.
Add the chopped onion and cook for 5 minutes until soft and translucent.
Now add the celery, carrot, tomatoes and leek and cook for a further 5 minutes.
Stir in the spice paste and fry for a few minutes, adding a bit of water if the mixture becomes too dry.
Stir in the flour followed by the chicken stock. Cover and simmer for 15 minutes until the soup has thickened.
Pour in the coconut milk and mix through.
Season with salt to taste and it’s ready to serve.
If you prefer a creamier texture as I do, blend the soup and run it through a sieve. This is by no means necessary but I like it that way. Adjust the seasoning and add more chicken stock if the soup is too thick.
If serving with rice, spoon the rice into four warmed bowls and pour the hot soup over it. Or just divide the soup into bowls and serve with lemon wedges for squeezing.