Creamy Curried Chicken and Rice Soup
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings.
Method
Based on 4 servings, adjust as needed.
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 shredded 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.
- Ingredients
- Based on 4 servings
-
2 Limes, juiced 2x Sainsbury's Limes -
100g Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g -
3tbsp Thai Red Curry Paste 1x Thai Taste Red Curry Paste 200g -
4 Eggs 1x Sainsbury's British Free Range Eggs Large x6 -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
300g Leftover Roast Chicken, shredded 1x Sainsbury's Roast British Cooked Chicken Legs x2 300g -
325g Tinned Sweetcorn, drained 1x Sainsbury's Naturally Sweet Sweetcorn in Water 325g (260g*) -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
800ml Coconut Milk 2x Sainsbury's Coconut Milk 400ml -
3 Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g -
400ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g