Description
This creamy curried chicken & rice soup combines the rich flavors of Thai red curry paste and coconut milk with tender chicken and risotto rice for a comforting and aromatic dish. Enhanced with sweetcorn, lime juice, and soft-boiled eggs, this soup offers a perfect blend of creamy texture and vibrant zest, ideal for a hearty lunch or dinner.
Ingredients
Scale
Base 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
Protein & Add-ins
- 4 large eggs
- 200–300g leftover roast chicken, shredded
- 340g can sweetcorn, drained
Finishing Touches
- 2–3 limes, juiced
- 2 spring onions, sliced
Instructions
- Prepare the base: Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and fry for about 10 minutes until softened and translucent, allowing the flavors to develop deeply.
- Add curry paste: Stir in the Thai red curry paste and cook for 1 minute to release its aromatic flavors, mixing well with the onion and oil.
- Simmer soup: Pour in the coconut milk, chicken stock, and add the risotto rice. Bring the mixture to a gentle simmer, and cook for 15-20 minutes until the rice is tender, stirring occasionally to prevent sticking.
- Cook eggs: While the soup simmers, bring a separate pan of water to a simmer. Carefully add the eggs and cook for 7 minutes to achieve a soft to medium boiled yolk.
- Add chicken and sweetcorn: Stir the shredded roast chicken and drained sweetcorn into the soup. Continue cooking for 5 minutes to warm through and meld the flavors together.
- Season and finish: Season the soup to taste with salt and pepper if desired, then stir in the fresh lime juice to add a tangy brightness to the dish.
- Prepare eggs and garnish: Gently peel the cooked eggs and cut them in half. Ladle the soup into bowls, top with halved eggs and sprinkle with sliced spring onions for fresh crunch and color.
Notes
- Leftover roast chicken works perfectly, but you can use cooked chicken breast or thighs as well.
- Adjust the amount of curry paste based on your preferred spice level.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken, adding extra vegetables like bell peppers or mushrooms.
- The risotto rice gives a creamy texture, but you can use Arborio rice or other short-grain rice varieties as alternatives.
- Ensure the eggs are gently simmered, not boiled vigorously, to avoid cracking and ensure perfect soft-boiled texture.
- Leftover soup keeps well refrigerated for up to 2 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: curried chicken soup, coconut milk soup, Thai curry soup, chicken and rice soup, creamy soup, easy dinner recipe
