Thai Red Curry Soup tastes amazing in the soup maker! Similar to my Chicken Tikka Masala Soup from last week this soup is based on a favourite curry dish that can be had as a soup, or made more substantial by adding in some cooked noodles or rice.
I’ve updated this recipe to also show how to make it in the AMAZING new Ninja Blender and Soup Maker!
I’ve tried to keep the recipe list as simple as possible without compromising on the taste. If you don’t have, or can’t get hold of kaffir lime leaves and lemongrass stalk, these can be substituted with the zest of half a lime and half a lemon.
This is another handy recipe to make with any leftover meat from a roast chicken – but you can also just brown up some diced chicken breasts like I did.
Update: I have also tried this recipe in the Ninja Blender and Soup Maker and you can put the chicken direct in the soup maker raw and the program will cook the meat for you (yay!)
There areplenty of Thai Red Curry Pastes available to buyat the supermarket. I used one from Blue Dragon, but you can use which type you like,some might bespicier than others.You can even make your own Thai Curry Paste andget the heat level just how you like it.
I sautéed the ginger and garlic in a little oil straight in my soup maker. If you don’t have this function you can either do this stage separately in a pan, or just skip this step. Just cook them for a minute and stir them frequently so they don’t stick to the base.
I then switched off the sauté button and immediately added the Thai Red Curry Paste and mixed it in with the ginger and garlic, again, make sure it doesn’t stick to the base of the soup maker. I then added the remaining ingredients and gave everything a good stir.
This is it in Morphy Richards Saute and Soup Maker:
Side Note: If you don’t want to use coconut milk you can substitute it with natural yoghurt but it may lose some of it’s sweet taste it gets from the coconut. You can alsoadd in extra or alternativevegetables such as mangetout, green beans, aubergine etc
If you decide to add noodles to this soup they can be made directly in the soup maker.
Update: In the Ninja Soup Maker I added the uncooked noodles when the smooth soup program had 6 minutes left.
If you enjoyed this soup head over to my soup maker recipes group on FB. There are lots of really helpful soup lovers over there who share recipes tips and tricks!
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As always if you have any questions or comments please let me know below (or you can email me).
You Might Also Like >Soup Maker Recipes (For The Morphy Richards)
Yield: 4
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
A favourite Thai curry made in a soup maker! Yum. This soup is a spicy winter warmer for sure!
Ingredients
1 tbsp oil
300g 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
200ml coconut milk**
700ml chicken stock
50g 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.
Did you make this recipe?
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You can have thick or thin or even dry curries. Thai curries feel more soupy and liquidy too. You can still have a soup as well when we make what is essentially a curry with more water for some traditional meals. Like we make chicken soup, it's essentially a chicken curry with more water.
This type of curry is moderately spiced and one of the most versatile. Red curry is made with several red chilies, which gives it a bold and spicy flavor. Ingredients for the curry base include coriander, cumin, red bell pepper, red chile, lemongrass, and ginger.
How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.
Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir.Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long.
Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.
Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies. Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.
If you feel your this thai red curry recipe is missing something, it is likely heat and/or acid. Wait until the end of cooking, then add chili sauce to taste, additional lime juice for more sour/citrus, sugar for sweeter/less tangy, more fish sauce for saltier etc.
People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.
The preference of Thai red curry or green curry depends on personal taste. Some people might prefer the spicier and bolder taste of red curry, while others might enjoy the more herbal and fragrant flavor of green curry. Both are delicious in their own ways, and it's worth trying both to see which one you like better.
Gochujang is thicker, fermented, and has a richer taste, while Thai red chili paste tends to be thinner and focuses on the heat. Substituting one for the other may alter the flavor profile of the dish.
A good substitute is quite difficult but a red Thai curry paste would probably be the closest alternative. However you may need to add a few squeezes of lime juice and a pinch of sugar to help with the balance of hot, spicy, sweet and sour flavours if using a curry paste.
In most cases, you can substitute curry paste for powder, but not the other way around. However, it might have a different flavor since the curry powder does not have fresh ingredients such as shallots or garlic.
Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
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