4-6 servings
The more curry paste you add to the soup, the spicier it’ll be.
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Ingredients (10)
15 ml | oil |
200 g | bacon — pieces |
30 ml | Thai red curry paste |
1 | onion — diced |
1 | celery stalks — diced |
2 | sweet potatoes — peeled and cubed |
salt and freshly ground black pepper | |
1 l | stock — chicken |
400 g | coconut milk — tinned |
fresh coriander |
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