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The Thai Green Chicken Soup we made came about through another batch of leftover chicken from Sunday dinner.  This time I wanted something a little different from the creamy flavours of chicken and mushroom or just a plain chicken soup, so Robert suggested Thai green curry paste as a flavouring.

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What is Thai green curry?

While it is called green, the Thai green curry isn’t actually that green – the name comes from the use of herbs such as coriander, basil and lime leaf.  It is the mildest of the three most popular types of Thai curry with yellow being the middle ground (and using turmeric to give it the colour) and red the hottest.  Some Thai chefs use as many as 20 red chilies in theirs so there’s no chance I’m trying that any time soon!  Other types of Thai curry include the Massaman and Penang Red Curry to name a few.

We used a Blue Dragon Thai Green Curry paste in the recipe.  The jar is handy as we can keep it for a while and make something else with it.  There are also pots from the same range.  It also means you can make it as strong as you want.  I’m a lightweight with spicy food so we just used one teaspoon of paste but if you like it stronger, you can definitely add more.  Or easily substitute the green with a red curry paste for a really potent soup.

Thai green chicken soup - green curry paste

Recipe notes

We did add some cream to the recipe afterwards because it makes it a little softer in flavour.  That’s optional (I think Robert just likes swirling it in the bowl myself) or substitute it for your favourite alternative cream product.  We also kept back some of the diced chicken to add after blending so there was still a bit of substance to it.  We served it with a warmed naan bread to keep the curry theme going!

Thai Green Chicken Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Great way to use leftover chicken with a bit of bite from Thai green curry paste

Course: Soup
Cuisine: Thai
Servings: 4 people
Author: angelatempest
  • Diced Chicken
  • 1 tsp Lazy Garlic
  • Handful basil
  • Handful coriander
  • 400 ml coconut milk
  • 1 chicken stock pot
  • 1 tsp Thai green curry paste
  • 1 tsp lemon juice
  • 1 knob butter
  • 1 onion chopped
  • 1 large potato diced
  • 1 tsp cornflour and water to mix
  1. Mix stock with boiling water and mix until dissolved

  2. Prepare all vegetables and herbs

  3. Add coconut milk and stock to soupmaker then other ingredients to avoid it sticking

  4. Set on creamed setting 25 mins

  5. Swirl in some cream after cooking if you like

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