Quick chicken and prawn red curry soup

    45 min

    This is a quick recipe for a Thai-inspired chicken and prawn red curry soup. You can use Asian rice noodles instead of beansprouts if you prefer.

    2 people made this

    Serves: 8 

    • 65g red curry paste
    • 2 tablespoons olive oil
    • 700ml coconut milk
    • 700ml chicken stock
    • 2 limes, juiced
    • 1 lime, zested
    • 300g cherry tomatoes
    • 1 tablespoon freshly chopped coriander
    • 450g prawns
    • 1 (400g) tin beansprouts, drained
    • 140g chopped cooked chicken
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
    2. Pour coconut milk, chicken stock, lime juice and lime zest into the saucepan. Bring the mixture to the boil, then reduce heat to medium-low and simmer for 10 minutes.
    3. Stir cherry tomatoes and coriander into the soup; simmer until the tomatoes are soft, 10 to 15 minutes.
    4. Stir prawns, beansprouts and cooked chicken into the soup; cook until prawns are bright pink and cooked through, 10 to 15 minutes. Season soup with salt and pepper.

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