Thai Red Curry Soup

Cook Time 20 minutes

Servings 4


1 tbsp vegetable oil

3 tbsp Thai red curry paste

1L chicken stock or vegetable stock

2 x (270ml) cans coconut milk

1 chicken breast

Juice and zest 1 lime, plus extra to serve

1 tbsp caster sugar

1 tsp fish sauce

100g rice vermicelli noodles

250g firm tofu, cut into cubes

Asian greens such as bok choi and/or Chinese broccoli

150g mixed mushrooms

1 large handful of bean sprouts

Crispy fried shallots, to garnish

A few sprigs of coriander, to serve


Heat oil in a pot over a medium-high heat. Add curry paste and 2 tablespoons of coconut milk, cook off for 1 minute until it starts to split. Add the stock followed by the coconut milk and bring to the boil. Add the chicken and then turn heat to low and cook for 10-15 minutes.

Prepare noodles as per packet instructions. Drain and then divide into 4 bowls.

Remove chicken from broth and portion between bowls. Zest lime over chicken.

In a small bowl combine the lime juice, sugar and fish sauce. Stir through the broth, then add tofu and vegetables. Cook for a minute and then use a slotted spoon to add to bowls.

Ladle over the broth and then garnish with bean sprouts, shallots, coriander and extra lime.


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