Creamy curried chicken & rice soup
By Esther Clark
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
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Prep:20 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 679
-
fat 41g
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saturates 18g
-
carbs 38g
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sugars 11g
-
fibre 5g
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protein 38g
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salt 1.4g
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 tbsp Thai red curry paste
- 2 x 400g cans coconut milk
- 400ml chicken stock
- 100g risotto rice
- 4 large eggs
- about 200-300g leftover roast chicken, shredded
- 340g can sweetcorn, drained
- 2-3 limes, juiced
- 2 spring onions, sliced
Method
Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.
