Thai Red Curry Soup
A favourite Thai curry made in a soup maker! Yum. This soup is a spicy winter warmer for sure!
Servings: 4
Calories:
Ingredients
- 1 tbsp oil
- 300 g chicken approx 2 breasts (cooked if using Morphy Richards, or raw if using Ninja, see notes below)
- 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
- 50 g dry egg noodles
Instructions
In Morphy Richards Soup Maker:
- Optional: 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.
- Optionally garnish with fresh coriander.
In Ninja Soup Maker:
- Add oil, spring onions, garlic and ginger to the blender jug.
- Press the saute button.
- Add remaining ingredients, apart from noodles.
- Press the 'chunky soup' button.
- When the timer has just 6 minutes left remove the lid and add in the dry egg noodles. Replace the lid and select the chunky soup button again.
- Optionally garnish with fresh coriander.
Notes
*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)
If You Are Using The Ninja Soup Maker
You can use raw meat in the Ninja - just chop the chicken breasts up into 2.5cm pieces and add with the other ingredients.