Thai green curry chicken soup

Prep work





  • 2 tablespoons rapeseed oil, divided
  • 1 yellow onion, roughly chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons sea salt
  • 1 red pepper, quartered, seeded and sliced crosswise
  • 4 spring onions, white and tender green parts only, chopped
  • 250 g cooked chicken, shredded or chopped
  • 20 g fresh coriander sprigs, plus leaves for garnish
  • 1 lime, juiced and peel grated
  • 2 tablespoons thai green curry paste
  • 2 tablespoons packed brown sugar
  • 2 tablespoons asian fish sauce
  • 400 g coconut milk, shaken well before opening
  • 250 ml chicken stock
  • Amount ingredient name

Warm 1 tablespoon of oil in medium frying pan over a medium heat. Add yellow onion, garlic and pinch of salt, cover and cook, stirring occasionally, until translucent for about 8 minutes. Transfer to the jar of the KitchenAid ARTISAN Power Plus Blender.

Warm remaining 1 tablespoon oil in same frying pan over medium heat. Add pepper and green onions and cook, stirring, until tender for about 5 minutes. Stir in chicken and cook until warmed through for about 1 minute. Remove from heat, cover and set aside.

Add coriander, lime peel and juice, curry paste, brown sugar, fish sauce, coconut milk and stock to blender. Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth for about 1-2 minutes, or until rising steam is visible.

Soup should be hot. Add chicken mixture to blender and pulse 3 to 4 times on low just to incorporate. Season to taste with salt. Serve immediately, garnished with coriander leaves.

To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.




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