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Spicy red thai curry soup

Spicy red thai curry soup

As the recipe is here, the soup is quite spicy. It is primarily the red curry paste that makes it spicy. The coconut milk however dampens the spiciness quite a bit. It may be a good idea to experiment with different brands of red curry paste, as they vary in strength.


200 gr chicken fillet
20 tiger prawns
2 stalks lemon grass
1 large tbsp. red thai curry
3 cloves of garlic
A little fresh ginger
1 red or green chili
4 tomatoes.
1 small red onion
1 sweet potato
1 ½ liters vegetable stock
100 gr mushrooms
450 ml coconut milk
2 tbsp. olive oil

And for the garnish:

Ingredients for garnish

Chopped chilli
Spring onions


Start by chopping the onion and garlic and sauté them olive oil. Then add the red thai curry and stir-fry for a minute. Now add the chicken fillet which you have cut into bite-sized pieces. Then chop the tomatoes into small cubes and add. Cut the sweet potato into cubes and add. Pour the stock over and finally add lemongrass, ginger and a little salt. It may be a good idea to hammer the lemon grass with a mallet as this makes it release more flavor.

Let the soup simmer for an hour and a half. While it does so, you can clean the mushrooms and cut them into quarters. Also peel the prawns.

When the soup has simmered for one and a half hour, add the coconut milk, and add salt to taste. Now add the mushrooms and let them cook for a few minutes before you finally add the prawns and let the soup cook for a further few minutes.

Serve with cilantro, chopped spring onion a little chopped chilli.

red curry
Serves: 4 people Preparation time: 15 minutes Cooking time: 2 hours
Created: 5 years, 5 months ago
green chili 50 orange chili 4 red chili 1

Comments (1 of 1)


pepita in the night
green chili 14 orange chili 1 red chili 1
5 years, 5 months ago

Ill try this soon!

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