Thai chicken noodle soup recipe

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  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 405 calories / serving
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Grilled Thai Chicken with Aromatic Herbs hero

Cook the noodles according to the packet instructions, then drain.

Heat the oil in a large pan and gently fry the Thai paste for 1 minute. Pour in the chicken stock and coconut milk and gently bring up to the boil. Once boiling, add the chicken strips and simmer for about 3 minutes.

Add the cooked noodles then add the lime juice and season to taste

Serve in bowls or cups with lime wedges. Top with fresh coriander leaves and chopped spring onions, if you have them.

Cook's tip
Turkey will work just as well as chicken in this recipe and is a good way to use up Christmas leftovers.

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  • Ingredients

  • 125g dried fine egg noodles
  • 1tsp groundnut oil
  • 2tsp Thai red curry paste
  • 375ml chicken stock
  • 400ml tin low-fat coconut milk
  • 450g chicken breast, cut into strips
  • 1 lime, ½ juiced and ½ cut into quarters or 2tsp bottled lime
  • 2 spring onions, to serve
  • handful fresh coriander, to serve
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  • Calories
    405
    21%
  • Sugar
    2g
    3%
  • Fat
    20g
    29%
  • Saturates
    12g
    60%
  • Salt
    0.9g
    15%
of an adult's Reference Intake daily amount.
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