Dinner

Creamy Curried Chicken & Rice Soup Recipe

ByEthan Lark November 26, 2025November 26, 2025

Introduction

This creamy curried chicken and rice soup is a comforting and flavorful dish that combines the richness of coconut milk with the gentle heat of Thai red curry paste. Perfect for using up leftover roast chicken, it’s a hearty meal that’s quick to prepare and packed with vibrant flavors.

The image shows a white bowl filled with thick chicken soup with visible chunks of shredded chicken, yellow corn, and small green peas. On top, there are two halves of a boiled egg with bright orange yolks, sprinkled with black pepper and chopped green onions. The bowl sits on a white plate with a spoon on the right side, all placed on a white marbled surface with a light cloth underneath the plate. photo taken with an iphone --ar 4:5 --v 7

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 finely 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 to the pan. Bring the mixture to a simmer and cook for 15-20 minutes, or until the rice is tender.
Step 4: While the soup simmers, bring a separate pan of water to a gentle 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 another 5 minutes to heat through.
Step 6: Season the soup to taste, then finish by stirring in the lime juice for brightness.
Step 7: Carefully peel the boiled eggs and cut them in half. Serve the soup topped with the halved eggs and sliced spring onions.

Tips & Variations

For a vegetarian version, replace chicken and chicken stock with extra vegetables and vegetable stock.
Use jasmine rice instead of risotto rice for a lighter texture, but adjust cooking time accordingly.
Add fresh coriander or Thai basil on top for an herbal lift.
If you like more heat, add a chopped red chili or extra curry paste.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until steaming hot. Eggs are best served fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

The image shows a white bowl filled with thick soup, placed on a white plate with a slight lip, both sitting on a white marbled surface with a soft textured cloth underneath. The soup has a warm beige color with visible corn kernels and shredded chicken mixed throughout. On top are two halves of a soft-boiled egg, with bright orange yolks and firm whites, sprinkled with black pepper. Chopped green onions are scattered over the soup for a fresh green contrast. A metal spoon rests on the right side of the plate, partially touching the bowl. 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 poach or grill fresh chicken breast or thighs, shred them, and add them to the soup in the last few minutes of cooking.

What type of curry paste works best for this recipe?

Thai red curry paste gives the soup its distinctive flavor, but you can substitute with yellow or green curry paste depending on your taste preferences.