This Mary Berry Thai Chicken Noodle Soup Recipe is a creamy and fragrant recipe, which is made with coconut milk and rice noodles. It’s the perfect 30-minute meal, ready in about 30 minutes.
Mary Berry Thai Chicken Noodle Soup Ingredients
- 1 tbsp Vegetable Oil (or coconut oil)
- 2 cloves Garlic, finely minced
- 1-inch piece Fresh Ginger, peeled and grated
- 2 tbsp Thai Green Curry Paste
- 4 cups (1 quart) low-sodium Chicken Stock
- 1 (14 oz) can full-fat Coconut Milk
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 1 Red Bell Pepper, thinly sliced
- 6 oz flat Rice Noodles (like Pad Thai style)
- 1 Lime, juiced
- 1 large handful fresh baby spinach
- For Garnish:
- Fresh Cilantro
- Sliced Spring Onions
- Lime Wedges
- Sliced Red Chili (optional)
How To Make Mary Berry Thai Chicken Noodle Soup
- Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Bloom the Curry Paste: Add the Thai green curry paste to the pot. Stir constantly for 1-2 minutes until the paste is fragrant and has darkened slightly.
- Build the Broth: Pour in the chicken stock and the coconut milk. Whisk to combine everything smoothly. Bring to a gentle simmer.
- Poach the Chicken: Add the thinly sliced chicken, fish sauce, and brown sugar to the simmering broth. Cook for 5-7 minutes, or until the chicken is cooked through and tender.
- Cook Noodles and Veggies: Add the rice noodles and the sliced red bell pepper to the pot. Stir gently and let them simmer in the broth for 3-5 minutes, or until the noodles are just tender (al dente).
- Finish the Soup: Remove the pot from the heat. Stir in the fresh lime juice and the handful of baby spinach, letting the spinach wilt in the hot broth.
- Serve: Ladle the hot soup into bowls. Top with a generous amount of fresh cilantro, sliced spring onions, and a side of lime wedges.
Recipe Tips
- How to adjust the spice level? The heat comes from the green curry paste. For a milder soup (which is very common for this style), start with just 1 tablespoon of paste. For a spicier soup, add a little extra.
- How do I prevent mushy noodles? Do not overcook the rice noodles! They will continue to soften as they sit in the hot soup. Only cook them until they are just tender (al dente). Alternatively, you can cook the noodles separately and add them to each individual bowl before ladling the soup on top.
- What’s the best chicken to use? Thinly sliced chicken breast cooks in minutes. You can also use boneless, skinless chicken thighs (they will be juicier) or even shredded rotisserie chicken for a super-fast shortcut (add it at the end, with the noodles).
- Can I add other vegetables? Yes, this soup is very flexible. Sliced mushrooms, snow peas, or broccoli florets can be added along with the bell pepper.
Best Garnishes for Thai Chicken Noodle Soup
The garnishes are not optional; they are essential to the fresh flavor!
- A large handful of fresh cilantro (coriander)
- Thinly sliced spring onions (scallions)
- A fresh squeeze of lime juice
- Sliced red chili or a drizzle of chili oil for heat
- Crushed peanuts for crunch
How To Store Thai Chicken Noodle Soup
- Refrigerate: This soup is best eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the noodles will absorb a lot of the broth and become very soft.
- Reheat: Reheat gently on the stovetop, adding an extra splash of chicken stock or water to loosen the soup, as the noodles will have thickened it.
Mary Berry Thai Chicken Noodle Soup Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~550 kcal
- Total Fat: 28g
- Saturated Fat: 18g
- Cholesterol: 70mg
- Sodium: 980mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this with shrimp?
Yes! This is a fantastic substitute. Add the raw, peeled shrimp at the very end with the noodles. They will cook in 2-3 minutes.
Can I use red or yellow curry paste?
Yes, but the flavor will be different. Green curry is typically the most fresh and herbal. Red curry is a bit richer and spicier. Yellow curry is milder and has more turmeric.
Can I make this ahead of time?
It is not recommended, as the rice noodles will become very soft and mushy. If you must, make the soup base (with the chicken) ahead of time. Reheat the broth to a simmer, then add the fresh noodles and vegetables just before serving.
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Mary Berry Thai Chicken Noodle Soup Recipe
Description
A fragrant, creamy, and quick chicken noodle soup with the classic Thai flavors of green curry, coconut milk, and lime.
Ingredients
Instructions
- In a large pot, sauté garlic and ginger in oil for 1 minute.
- Stir in the green curry paste and cook for 1-2 minutes until fragrant.
- Whisk in the chicken stock and coconut milk; bring to a simmer.
- Add the sliced chicken, fish sauce, and brown sugar. Simmer for 5-7 minutes.
- Add the rice noodles and sliced red pepper. Cook for 3-5 minutes until noodles are tender.
- Remove from heat. Stir in the lime juice and baby spinach until the spinach wilts.
- Ladle into bowls and top with fresh cilantro, spring onions, and a lime wedge.
Notes
- For the best texture, cook the rice noodles separately and add them to the individual bowls just before serving.
- Use full-fat coconut milk for the creamiest, richest broth.
- The garnishes are essential for the final flavor—don’t skip the fresh cilantro and lime!
Mary Berry Thai Chicken Noodle Soup Recipe
