Dinner

Creamy Curried Chicken & Rice Soup with Coconut, Lime, and Soft-Boiled Eggs Recipe

Name: Creamy Curried Chicken & Rice Soup with Coconut, Lime, and Soft-Boiled Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
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; 200-300g leftover roast chicken, shredded; 340g can sweetcorn, drained; 2-3 limes, juiced; 2 spring onions, sliced

ByHailey Reed November 25, 2025November 25, 2025

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Introduction

This creamy curried chicken and rice soup is a comforting, flavorful dish perfect for warming up on cooler days. Combining Thai red curry paste with coconut milk creates a rich, aromatic broth that pairs beautifully with tender chicken and soft eggs.

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
200-300g leftover roast chicken, shredded
340g can sweetcorn, drained
2-3 limes, juiced
2 spring onions, sliced

Instructions

Step 1: Heat the olive oil in a saucepan over medium heat. Add the chopped onion and fry for about 10 minutes until softened and translucent.
Step 2: Stir in the Thai red curry paste and cook for 1 minute to release its flavors.
Step 3: Add the coconut milk, chicken stock, and risotto rice. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the rice is tender.
Step 4: Meanwhile, bring a separate pan of water to a simmer. Add the eggs and cook for 7 minutes for soft-boiled eggs.
Step 5: Stir the shredded chicken and drained sweetcorn into the soup. Cook for an additional 5 minutes to warm through.
Step 6: Season the soup to taste and finish with the fresh lime juice.
Step 7: Carefully peel the eggs and cut them in half. Ladle the soup into bowls, topping each with the halved eggs and sliced spring onions before serving.

Tips & Variations

Use jasmine or basmati rice instead of risotto rice for a lighter texture if preferred.
For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken.
Add chopped fresh coriander or chili flakes for extra freshness and heat.
If you don’t have leftover chicken, cooked shredded rotisserie chicken works perfectly.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. For best texture, add the boiled eggs fresh rather than reheating them in the soup.

How to Serve

A bowl of thick soup filled with shredded chicken, corn kernels, and small bits of green onion, all mixed in a creamy light brown base. On top, two halves of a soft-boiled egg with bright orange yolks sit prominently. The soup is sprinkled with freshly ground black pepper and chopped green onions, adding color and texture. The white bowl is set on a white plate with a silver spoon resting on the right side, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of leftover roast chicken?

Yes, you can use cooked fresh chicken breast or thigh meat. Simply poach or roast the chicken separately, then shred it before adding to the soup to warm through.