1Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
2Add half of the broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
3Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft.
4Add the curry powder and cook for 1 minute.
5Add the rice and the remaining broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
6Remove the chicken from its broth and shred the meat into pieces. Return the shredded chicken to the same broth.
7Puree the rice mixture with a blender until smooth. Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer.
8Toss in the chopped herbs and serve the soup with red chilli peppers and cilantro leaf.