Description
This creamy curried chicken and rice soup combines rich Thai red curry flavors with coconut milk and tender risotto rice for a comforting and hearty meal. Packed with shredded roast chicken, sweetcorn, and topped with perfectly cooked soft-boiled eggs and fresh lime juice, this soup offers a delightful balance of savory, creamy, and zesty notes that make it a perfect dish for any season.
Ingredients
Scale
Soup Base
- 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 & Vegetables
- 4 large eggs
- 200–300g leftover roast chicken, shredded
- 340g can sweetcorn, drained
Finishing Touches
- 2–3 limes, juiced
- 2 spring onions, sliced
Instructions
- Sauté Aromatics: Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and fry for about 10 minutes until softened and turning translucent, which helps develop the base flavor of the soup.
- Add Curry Paste: Stir in the Thai red curry paste and cook for 1 minute to release its fragrant spices and enhance the aroma of the soup.
- Simmer Soup Base: Pour in the coconut milk and chicken stock, then add the risotto rice. Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the rice is tender and has absorbed the flavors.
- Cook Eggs: While the soup simmers, bring a separate pan of water to a simmer. Add the eggs and cook for 7 minutes to achieve soft-boiled eggs with slightly firm whites and creamy yolks.
- Add Chicken and Sweetcorn: Stir the shredded leftover roast chicken and drained sweetcorn into the soup. Cook for an additional 5 minutes to heat everything through and meld the flavors.
- Season and Finish: Season the soup to taste with salt and pepper or additional seasoning if desired. Stir in the fresh lime juice to add a bright, tangy finish to the dish.
- Prepare Eggs and Serve: Peel the shells off the cooked eggs carefully and cut them in half. Ladle the soup into bowls, top each serving with the halved eggs and sprinkle with sliced spring onions for a fresh and colorful garnish.
Notes
- If you do not have leftover roast chicken, cooked shredded chicken breast can be used as a substitute.
- Adjust the amount of Thai red curry paste according to your preferred spice level.
- Using risotto rice is key for a creamy texture; short-grain rice varieties work best.
- To make it vegetarian, substitute chicken stock with vegetable stock and omit the chicken and eggs, or replace eggs with tofu cubes.
- Leftover soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Keywords: curried chicken soup, coconut milk soup, Thai red curry soup, creamy chicken and rice soup, easy comfort food, leftover roast chicken recipe