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Red Thai Chicken, Coconut & Kaffir Lime Soup


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Ingredients

4 person(s)

Red Thai Chicken, Coconut & Kaffir Lime Soup

  • 30 grams palm sugar
  • 1 tbsp peanut oil
  • 120 grams Red Thai curry paste
  • 700 grams skinless chicken thigh
  • 600 grams water
  • 700 grams coconut milk
  • 1 tbsp chicken stock paste
  • 8 leaves Kaffir lime leaves
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 green chilli, (optional)
  • 125 grams Vermicelli noodles
  • 1 packages bean shoots
  • 1 peanuts, handful of peanuts toasted
  • 1/2 Vietnamese mint leaves, 1/2 cup
  • 1 slices red chilli, (optional)
  • 2 Limes, cut into wedges
  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    If you love a spicy dish, this one's for you!
  1. This dish really hit the spot and was so nice on a cold, Melbourne day! The delicious flavours make me really miss Thailand and I so can’t wait to go back one day. Matt hasn’t been before so it would be fun to show Matt Bangkok and some of the beautiful islands. I really love Koh Samui.

    Serves 4.

    Please note this recipe is pretty much at the 2.2 litre Thermomix bowl capacity so just be careful you don’t go over with measurements. If it’s too full, you can do a bit less of the water.

    1. Place palm sugar into TM bowl and blitz 5 seconds, speed 7. Alternatively, you can grate the palm sugar using a grater. Set aside into a small bowl.

    2. Put 1 tablespoon of peanut oil and the red Thai curry paste in the TM bowl and heat for 3 minutes, Varoma temperature, speed 1.

    3. Put chicken, water, coconut milk, chicken stock paste, kaffir lime leaves and the chopped green chilli in TM bowl. Cook for 15 minutes, 100 degrees, reverse, speed 1.

    4. Add palm sugar (if it stuck together, break into pieces), lime juice, and fish sauce. Cook for 3 minutes, 100 degrees, reverse, speed 1.

    5. Add vermicelli noodles and cook for 3 minutes, 100 degrees, reverse, speed 1.

    6. Serve soup into bowls and top with bean sprouts then garnish with peanuts, Vietnamese mint leaves and red chilli sliced up. Serve with lime wedges.

    Tip: Making your own red Thai curry paste, chicken stock paste & coconut milk really makes the dish super flavoursome.

    We would love to see your food pics so don’t forget to tag us on Instagram @thermodudes or our Facebook page. Thank you ♥
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Tip

Making your own red Thai curry paste, chicken stock paste & coconut milk really makes the dish super flavoursome.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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