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Thai Chicken Soup with Eggs and Snow Peas

A little curry paste goes a long way, so start with 1 tbsp and add more if you like a stronger, spicier flavor.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
419 calories per serving


> 4 large eggs
> 1 (8.8 oz) pkg 90-second white rice
> 1 tbsp Thai green curry paste
> 6 cups chicken broth
> 2 cups rotisserie chicken
> 1 (12 oz) pkg fresh snow peas
> 2 cups frozen peas
> 1 cup  beansprouts


Boil eggs 8 min, until hard. Cool under cold running water. Shell and halve the eggs.
While eggs cook, microwave rice according to package directions and set aside. In a medium saucepan, bring curry paste and broth to a boil. Add the chicken and snow peas and simmer 5 min. Add frozen peas and simmer 1 min. Season to taste with salt (in moderation) and more curry paste, if desired.
Divide the rice and bean sprouts among 4 bowls, ladle over the soup and top each bowl with two boiled egg halves.

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