Red Thai Curry Soup Recipe

Great in our EK5118 Digital Soup and Smoothie Maker


For the soup
850ml chicken stock
100g baby corn
100g bamboo shoots
200ml coconut milk
2 tbsp sesame oil
3 garlic cloves, minced
1 tbsp ginger, grated
4 spring onions, chopped
4 tbsp red Thai curry paste
1 stalk lemongrass, chopped
1 red chilli, finely chopped
Zest and juice of 1 lime
1 red pepper
200ml coconut milk

For the toppings
100g egg noodles, cooked
100g chicken, cooked
Handful of mange tout
Handful of beansprouts
A few coriander leaves
Lime wedge
Handful of chopped peanuts
Chopped chilli
Chilli flakes


Step 1: heat 1 tbsp of sesame oil up in a frying pan, then add the minced garlic and ginger, and cook until fragrant
Step 2: Add the spring onions and Thai red curry paste and cook until heated through
Step 3: Add this mixture to the soup maker, and add the chopped lemongrass, red chilli, baby corn, bamboo shoots, red pepper, the juice and zest of 1 lime, 1 tbsp sesame oil, chicken stock and coconut milk and cook on the ‘chunky’ setting for 25 minutes
Step 4: Add the cooked soup to a bowl and top with cooked noodles, cooked chicken, mange tout, beansprouts, a wedge of lime, coriander, chopped peanuts, chopped chilli, and chilli flakes and serve.