Creamy curried chicken & rice soup

chicken curry eggs rice soup

N/A

Source

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.