Thai Chicken Soup


This fragrant and delicious soup will leave you KRAVING for more. Thai red curry paste is the main ingredient and if you want a really spectacular taste, make your own.



3 tsps Thai Red Curry paste (make it)

1/2 red onion

1 chicken breast – butterflied

6 mushrooms

1 red pepper cut in strips

2 cups warmed chicken stock

2 kaffir lime leaves

200 – 400 ml canned coconut milk

Salt to taste

1/4 cup pre-cooked parboiled rice




Smear the chicken breast with one tsp of the paste, sauté and cut in cubes

Cook the rice and keep aside

In a pot, heat some oil and sauté the onion

Add the mushrooms and cook for a minute

Add the red pepper and only cook for a few seconds because we do not want it to turn into mush

Add the chicken and then two tsps of the curry paste and mix well

Add the warm stock and throw in the lime leaves and bring to a boil

Add the coconut milk and salt to taste

Add the rice

Add the coriander just before serving


Link for the red curry paste recipe – http://k–


Photography By: Adam Ahmed

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