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Thai green curry chicken soup

Thai green curry chicken soup

KitchenAid Chef
Import-Recipe - Thai green curry chicken soup
Thai green curry chicken soup






2 tbsp

rapeseed oil


yellow onion, roughly chopped


cloves garlic, chopped

2 tbsp

sea salt


red pepper, quartered, seeded and sliced crosswise


spring onions, chopped

250 g

cooked chicken, shredded or chopped

20 g

fresh coriander sprigs, plus leaves for garnish


lime, juiced and peel grated

2 tbsp

thai green curry paste

2 tbsp

packed brown sugar

2 tbsp

fish sauce

400 g

coconut milk, shaken well before opening

250 ml

chicken stock

Step by step

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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