Creamy chicken curry rice soup

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• Thai red curry paste↗3 tbsp tbsp
• coconut milk2 x 400g cans g

  2 x 400g cans

• chicken broth↗400ml ml
• risotto rice↗100g g
• large eggs↗4
• chicken↗about 200-300g leftover roast g

  about 200-300g leftover roast, sliced into strips

• corn↗340g can g

  drained

• limes↗2-3

  juiced

• green onion↗2

  sliced

Step-by-step instructions

1. 1

   Heat the oil in a pot over medium heat. Add the onion and sauté for 10 minutes until soft and translucent. Add the curry paste and cook for 1 minute. Pour in the coconut milk, chicken broth and risotto rice, bring to a boil. Simmer for 15‑20 minutes until the rice is tender.

2. 2

   Bring the pot of water to a gentle boil, add the eggs and cook for 7 minutes. Add the chicken and corn to the soup and cook for 5 minutes to heat through. Season to taste and finish with lime juice. Carefully peel the eggs and cut them in half. Place the eggs and green onions on top of the soup.