Thai Red Curry Soup tastes amazing in the soup maker! Similar to my Chicken Tikka Masala Soup from last week this soup is based on a favourite curry dish that can be had as a soup, or made more substantial by adding in some cooked noodles or rice.
I’ve tried to keep the recipe list as simple as possible without compromising on the taste. If you don’t have, or can’t get hold of kaffir lime leaves and lemongrass stalk, these can be substituted with the zest of half a lime and half a lemon.
This is another handy recipe to make with any leftover meat from a roast chicken – but you can also just brown up some diced chicken breasts like I did. There are plenty of Thai Red Curry Pastes available to buy at the supermarket. I used one from Blue Dragon, but you can use which type you like, some might be spicier than others. You can even make your own Thai Curry Paste and get the heat level just how you like it.
I sautéed the ginger and garlic in a little oil straight in my soup maker. If you don’t have this function you can either do this stage separately in a pan, or just skip this step. Just cook them for a minute and stir them frequently so they don’t stick to the base. I then switched off the sauté button and immediately added the Thai Red Curry Paste and mixed it in with the ginger and garlic, again, make sure it doesn’t stick to the base of the soup maker. I then added the remaining ingredients and gave everything a good stir.
Side Note: If you don’t want to use coconut milk you can substitute it with natural yoghurt but it may lose some of it’s sweet taste it gets from the coconut. You can also add in extra or alternative vegetables such as mangetout, green beans, aubergine etc
If you decide to add noodles to this soup they can be made directly in the soup maker. As I was using thin noodles I planned to add them in a few minutes before the end – but I forgot! So, I just cooked them separately and then stirred them in.
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As always if you have any questions or comments please let me know below (or you can email me).
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- 1 tbsp oil
- 300 g cooked chicken, approx 2 breasts
- 2 cloves garlic, crushed
- 1 tbsp fresh ginger, grated/1tsp ground ginger
- 4-5 tbsp Thai Red Curry Paste
- 1 lemongrass stalk*
- 2 kaffir lime leaves*
- 1 red chilli, chopped
- 4 spring onions, chopped
- 200 ml coconut milk**
- 700 ml chicken stock
- In oil, saute garlic & ginger for 1 min
- Switch off sauté and add red curry paste, stir well to mix in with garlic & ginger.
- Add remaining ingredients and stir well to make sure nothing is stuck to the base of the soup maker.
- Set off on chunky.
- Stir in cooked noodles/rice if you wish.
- Garnish with fresh coriander or basil.
*if you don’t have kaffir lime leaves or lemongrass stalks you can sub with lemon & lime zest (approx half of each)
**use low fat if watching calories, or sub by stirring in natural yoghurt at end (it may make it more sour)