The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Red Chicken Soup with Brown Rice & Carrot Ribbons
This fragrant Thai-inspired soup is comfort in a bowl. Simmer tender free-range British chicken in a coconutty broth, infused with lemongrass and Thai red curry paste. Serve with nutty brown rice to soak up all the flavours, and garnish with fresh coriander and lashings of lime
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 spring onion
- 1 unwaxed lime
- 1 carrot
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 200ml coconut milk (Coconut, Water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g mangetout
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 80g baby corn
- 300g diced British Free Range chicken breast
- 1 handful of fresh coriander
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 635
Protein: 48g
Carbs: 52g
Fat: 27g
Ingredients
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 spring onion
- 1 handful of fresh coriander (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 carrot (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 150g diced British Free Range chicken breast
- 80g baby corn (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 80g mangetout (use half)
- 1 unwaxed lime (use half)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 639
Protein: 48g
Carbs: 53g
Fat: 27g
Thai Red Chicken Soup with Brown Rice & Carrot Ribbons
This fragrant Thai-inspired soup is comfort in a bowl. Simmer tender free-range British chicken in a coconutty broth, infused with lemongrass and Thai red curry paste. Serve with nutty brown rice to soak up all the flavours, and garnish with fresh coriander and lashings of lime
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a measuring jug, a sieve & a peeler
Boil the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep time
- Thinly slice the spring onions. Halve the corn lengthways. Roughly chop the coriander. Halve the lime. Peel the carrot into ribbons
Cook the chicken
- Heat the large saucepan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins, until golden. Season with salt and pepper
- Add the spring onion, lemongrass puree and Thai curry paste and cook for 1 min
Simmer simmer
- Stir in the coconut milk, stock powder and 150ml water (75ml for 1 person) into the chicken pan. Bring to the boil, then lower the heat and simmer for 13 mins, until the chicken is cooked
- In the final 4 mins, add the mangetout, corn and carrot ribbons. Cook until tender
- Remove the pan from the heat, then stir in the juice from half the lime and half the coriander. Season to taste with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the rice between bowls, then ladle over the Thai red chicken soup. Garnish with the remaining coriander and lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.