Ingredients
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4 large eggs
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1 (8.8 oz) pkg 90-second white rice
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1 tbsp Thai green curry paste
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6 cups chicken broth
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2 cups rotisserie chicken
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1 (12 oz) pkg fresh snow peas
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2 cups frozen peas
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1 cup beansprouts
Steps
1
Boil eggs 8 min, until hard. Cool under cold running water. Shell and halve the eggs.
2
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.
3
Divide the rice and bean sprouts among 4 bowls, ladle over the soup and top each bowl with two boiled egg halves.
