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-Style Free-range Chicken Soup & Rice
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 zingy lime
Prep in 10
High protein
6 plants
Family classics
Serving size
Ingredients
- 160g mangetout
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 400ml 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)
- 600g diced British Free Range chicken breast
- 2 carrot
- 1 unwaxed lime
- 1 handful of fresh coriander
- 160g baby corn
- 2 spring onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 632
Protein: 46g
Carbs: 58g
Fat: 25g
Thai Red-Style Free-range Chicken Soup & Rice
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 zingy 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 large saucepan filled with salted hot water to a boil
- Pull out another large saucepan, a measuring jug, a sieve & a peeler
Cook the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep time
- Trim and thinly slice the spring onions. Halve the corn lengthways. Roughly chop the coriander. Halve the lime. Peel the carrots into ribbons
Fry the chicken
- Heat a large saucepan with 1 tbsp 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 red curry paste and cook for 1 min
Simmer simmer
- Stir in the coconut milk, stock powder and 150ml water (75ml for 1 person). Bring to the boil, then simmer for 13 mins, until the chicken is cooked
- In the final 4 mins, add the mangetout and corn and cook for the remaining time, until tender
- Add the carrot ribbons in the final 1 min and cook until softened
- Remove the pan from the heat, add the juice of half the lime and half the coriander. Season to taste with salt and pepper
Plate up
- Share the soup and rice between bowls, garnished with the remaining coriander and remaining 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.