Thai Red Curry Soup

4.52 from 47 votes

A tasty adaptation of a Thai Red Chicken Curry, turned into a warming soup in a soup maker.

Prep Time10

Cook Time30

Total Time38

Cuisine: Thai

Keyword: soup maker recipe, Thai Red Curry Soup

Servings:

Calories: 350kcal

Author: Liana Green

300 g chicken approx 2 breasts or thighs (cooked if using Morphy Richards, or raw if using Ninja, see notes below)
4 shallots optional
2 cloves garlic crushed
1 tbsp ginger grated/1tsp ground ginger, or frozen
2 tbsp Thai Red Curry Paste depending on the brand
1 lemongrass stalk*
2 kaffir lime leaves*
1 red chilli chopped
4 spring onions chopped
200 ml coconut milk
700 ml chicken stock
50 g rice noodles

Optional: sauté 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.
Optionally garnish with fresh coriander.

Optional: Add oil, spring onions, garlic and ginger to the blender jug.
Press the sauté button.
Add remaining ingredients, apart from noodles.
Press the 'chunky soup' button. Or, if you are using a dry lemongrass stalk, choose the manual cook button and set off for 30 minutes.
At the end of the soup maker cooking time, take off the lid and remove the kaffir lime leaves and lemongrass (if using). Submerge the rice noodles (or stir in cooked noodles or rice)
Optionally garnish with fresh coriander.

*if you don’t have kaffir lime leaves or lemongrass stalks you can sub with lemon & lime zest (approx 1 tbsp of each)

You can use raw meat in the Ninja - just chop the chicken breasts up into 2.5cm pieces and add with the other ingredients.