Creamy curried chicken & rice soup

Prep: 20 mins
Easy Serves 4
Cook: 35 mins

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

Step 1
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.

Step 2
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.