Creamy Curried Chicken and Rice Soup
20m
prep time
55m
total time
Easy
level
11
ingredients
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 2 x Sainsbury's Limes x1 -
100g Risotto Rice 1 x Sainsbury's Arborio Risotto Rice 500g -
3tbsp Thai Red Curry Paste 1 x Thai Taste Red Curry Paste 200g -
2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
800ml Coconut Milk 2 x Sainsbury's Coconut Milk 400ml -
3 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g -
1 Onion, finely chopped 1 x Sainsbury's Onions Loose -
400ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g -
4 Eggs 1 x Sainsbury's British Free Range Eggs Large x6 -
300g Leftover Roast Chicken, shredded 1 x Sainsbury's Roast British Cooked Chicken Legs x2 300g -
325g Tinned Sweetcorn, drained 1 x Sainsbury's Naturally Sweet Sweetcorn in Water 325g (260g*)
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