Thai green curry chicken soup

4 servings Prep: 25 mins, Cooking: 25 mins By Food24
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Ingredients (24)

curry paste
3 green chillies — deseeded
1/2 onion — medium, chopped
15 ml fresh ginger — grated
2 cloves garlic — cloves, chopped
125 ml fresh coriander
2 lemongrass — chopped
30 ml lime juice
10 ml coriander — seeds
10 ml soy sauce
5 ml cumin — ground
pinch freshly ground black pepper
pinch salt
15 ml fresh chillies — 573
1/2 onion — chopped
4 chicken breasts — deboned and skinless
200g g wild mushrooms — chopped
1 coconut milk — tinned
500 ml stock — chicken
80 g noodles — rice
150 g baby corn
150 g sugar snap peas
pinch salt and freshly ground black pepper
45 ml fresh basil
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For the curry paste, combine all of the ingredients in a food processor and blend until fine. 

For the soup, heat the oil in a pot over medium heat.

Add the onion and chicken and fry, 5 minutes.

Turn the heat up to high and add the mushrooms and fry, 2 minutes.

Add 3-4 tablespoons of the prepared curry paste and fry, 2 minutes.

Add the coconut milk and stock; turn the heat back down to medium heat and simmer, 10 minutes.

Add the rice noodles and corn and simmer until tender, 2 minutes.

Stir in the sugar snaps and chopped coriander.

Season the soup to taste and scatter some small basil leaves over each portion. 


The curry paste can be kept, sealed in a sterilized jar, in the fridge for up to 2 weeks.


Wild mushrooms such as Shimeji, oyster and shiitake mushrooms can be found in the fresh produce aisle of most

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