Quick chicken and prawn red curry soup

Quick chicken and prawn red curry soup

Save this recipe

1 person made this

About this recipe: 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.

Doug Matthews

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate