Thai chicken and vegetable soup

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Prep time:

Cook time:

Serves: 4

By Dillboy



  • 1.5l water

  • 1 large carrots

  • 1 roast chicken carcass

  • 1 medium parsnip

  • 1 tsp Thai red curry paste

  • 1 tsp cornflour

  • 150ml cream

  • 4 large white radishes (or a 4 inch piece of mooli)


  1. Put chicken carcass in the water, bring to the boil and then simmer until the water is reduced by half. Take off the boil and leave to cool until you can strip the chicken of the meat. Remove the carcass.
  2. In the meantime, dice the vegetables very finely and when the meat has been stripped from the chicken add the vegetables to the broth and cook for a further 20 minutes.
  3. Add the cream and Thai curry paste and cook for 10 minutes.
  4. Mix the cornflower with a very small amount of cold water. Stir into the soup, continue stirring until the soup thickens slightly.
  5. Serve with warm crusty bread.

Handy Hint

Mouli can be purchased from most good grocers.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Starter

  • Main Course

  • Spring

  • Summer

  • Autumn

  • Winter

  • Chicken

  • Soup

  • Make Ahead

  • Can Freeze

  • carrot

  • thai

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