Thai Red Chicken Soup with Brown Rice & Carrot Ribbons

Serving size

1 person 2 people 4 people

Ingredients

80g mangetout
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
200ml coconut milk

(Coconut, Water)
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.)
2 tsp lemongrass purée

(lemongrass, water, acidity regulator: citric acid, cornflour)
300g diced British Free Range chicken breast
1 carrot
1 unwaxed lime
1 handful of fresh coriander
80g baby corn
2 spring onion
80g brown rice

(100% Brown Rice)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	635Kcal
	487kJ	2658kJ
Fat	4.9g	27g
of which saturates	3.1g	17g
Carbohydrates	10g	52g
of which sugars	2.7g	15g
Protein	8.8g	48g
Salt	0.31g	1.7g
Fibre	2.0g	11g

Ingredients

2 tsp lemongrass purée (use half)

(lemongrass, water, acidity regulator: citric acid, cornflour)
80g brown rice (use half)

(100% Brown Rice)
1 unwaxed lime (use half)
80g mangetout (use half)
200ml coconut milk (use half)

(Coconut, Water)
80g baby corn (use half)
150g diced British Free Range chicken breast
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 carrot (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 handful of fresh coriander (use half)
2 spring onion

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	639Kcal
	477kJ	2672kJ
Fat	4.7g	27g
of which saturates	3.0g	17g
Carbohydrates	9g	53g
of which sugars	2.7g	15g
Protein	8.6g	48g
Salt	0.3g	1.7g
Fibre	1.9g	11g

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Prep in 10 High protein 1/3 daily fibre 6 plants

Thai Red Chicken Soup with Brown Rice & Carrot Ribbons

Prep time: 10 mins

Total time: 30 mins

Cuisine: Thai

Food group: Poultry

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

Cooking Instructions

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.

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