15-minute chicken red curry soup

15-minute chicken red curry soup

Cozy, comforting and quick, this fragrant red curry soup is ready in just 15 minutes. Perfect for a delicious midweek meal.

TIME: 15 minutes


  • 4 Rangitikei Chicken Thighs, thinly sliced
  • ¼ cup red curry paste
  • 1 clove garlic, crushed
  • 1 teaspoon grated ginger
  • 1 tin coconut milk
  • 4 cups chicken stock
  • 1 bunch broccolini – about 8 stems
  • 1 lime, juiced
  • 1 teaspoon fish sauce
  • Fresh herbs to serve – we used coriander & Thai basil


Add the curry paste to a large heavy pot over medium-high heat. Cook for a couple of minutes, until fragrant and sizzling. Add the chicken, ginger and garlic and mix to coat. Continue cooking for a few minutes until the chicken is almost cooked.

Pour in the coconut milk and chicken stock and bring to a steady simmer.

Add the noodles and broccolini and continue cooking until just tender – about 5 minutes.

Remove from heat and stir through the lime juice and fish sauce.

Ladle the soup, noodles and broccolini into serving bowls. Top with herbs and serve immediately.

Free Range Chicken used in this Recipe

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