Thai Red Curry Soup

I love this recipe and you get two for the price of one. The freshly made Thai Red Curry paste will make your curry as well as this flavour packed broth. You can also freeze the paste and thaw when needed. This recipe will serve 2.


You will need:

For the paste:

5 Large Red Chillies

2 Thai Red Chillies

1 Inch Ginger

3 Garlic Cloves

1 Stalk Lemongrass

1 Banana Shallot

3 Kaffir Lime Leaves

2 tbs Chiu Chow Chilli Oil

1 tbs Light Soy

Juice of 1 Lime

1/2 tsp Cumin Seeds

1/2 tsp Coriander Seeds

Pinch of salt


For the broth:

1 1/2 Chicken Breasts

200ml Chicken Stock

Juice of 1 Lime

1 Tin Coconut Milk

Fresh Coriander

Rice Noodles

Soft Boiled Clarence Court Burford Brown Eggs (cook for 6min 30 seconds then put in cold water before you peel. You can use any eggs but these are just incredible)

Chiu Chow Chilli Oil

2 Thai Red Chillies

Thai Basil

Baby Coriander and Purple Radish Shoots (optional)

Pinch of Salt



  1. Place all for your paste mixture in to a food processor and blitz until smooth. Scoop in to a bowl and cover until needed.
  2. Take your noodles and pour over boiling hot water. You can use whatever noodles you like but for this recipe I like the rice noodles. Gently move the noodles around to ensure they are all separate. This will take about 2-3 minutes. Drain then place in ice cold water to stop the cooking process.
  3. Cut your chicken in to nice thin slices. About 1/2 cm (you don’t want big chunks!)
  4. In your wok or deep sided frying pan add your paste and gently heat for a couple of minutes before adding the coconut milk and chicken stock. Continue to stir until over a medium heat for a couple of minutes before adding your chicken. Cook for 5 minutes before draining the noodles then adding them to the broth. Let the noodles warm though before you serve.
  5. Taste the broth to check for seasoning. Add a little fresh lime juice.
  6. Time to dress the plate and make it look pretty! Pour the broth in to you bowl making sure you spread the noodles evenly. Slice the eggs in half and place on the noodles. Scatter over the fresh coriander, micro herbs, fresh chilli and Thai Basil. Drizzle over some Chiu Chow Chilli Oil. Slice yourself a couple of extra limes and serve.


Crack open a cold bottle of Tiger beer and…….Enjoy!



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