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Thai Red Curry Soup

by Safira Adam
on 30th January 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A fragrant and delicious vegetarian thai red curry soup. A great mid week meal that is quick and easy to prepare.

Thai Red Curry Soup

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  • 2 cloves Garlic
  • 1/2 inch Ginger
  • 4 heaped tbsp Thai Red Curry Paste
  • 1 tbsp Fish Sauce
  • 1 tsp Brown Sugar
  • 1 tbsp Oil
  • 1 Onion diced
  • 2 dried Kefir Lime Leaves
  • 1 400g tin Coconut Milk
  • 500 ml Water or Veg Stock
  • Small Handful of Stir Fried Veg of Choice such as Broccolini, Carrots, Baby Corn
  • 2 tbsp Roasted Peanuts
Prep Time


  1. Blend together the Garlic, Ginger, Thai Red Curry Paste, Fish Sauce and Brown Sugar.

  2. Heat oil in a medium sized pot over high heat and stir in the onions. Cook for 5 – 6 minutes until golden.

  3. Lower the heat, stir in the curry paste mixture and saute for 5 minutes.

  4. Add the Kefir Lime Leaves, the coconut milk and water or stock. Bring to the boil and simmer for 20 minutes.

  5. Add the stir fried vegetables to a dry pan and cook for 2 – 3 minutes.

  6. Ladle the soup between 4 bowls, top with the stir fried veg and roasted peanuts.

Safira Adam

Safira Adam is a full time blogger, photographer and mum of two. She has been working as a food blogger for a year and shares recipes, nutritional information and posts about events she has attended. She is currently studying Nutrition, Herbalism and Unani TIbb (Ancient Greek Medicine).
Read more posts by Safira Adam