CREAMY CURRIED CHICKEN & RICE SOUP

Creamy curried chicken & rice soup image

Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings

Provided by Esther Clark

Time 55m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium