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Coconut chicken noodle soup  recipe

Coconut chicken noodle soup recipe

129 ratings

Delicious main course that's quick and easy to make See method

  • Serves 4
  • 35 mins to prepare and 10 mins to cook
  • 314 calories / serving


  • 400g chicken fillets
  • 2tbsp of Thai green curry paste
  • 4 sprays of cooking sprays
  • 1 large tin (400ml) of reduced-fat coconut milk
  • 1 low-sodium stock cube
  • 100g fine green beans, trimmed
  • 100g baby sweetcorn
  • 2 courgettes, thinly sliced
  • 100g rice noodles, uncooked
  • fresh coriander to garnish (optional)
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    7g 34%
  • Sugars

    3g 3%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 24.2g Protein 28.6g Fibre 2g


  1. Cut the chicken into thin strips, place in a bowl and mix with the Thai green curry paste.
  2. Lightly spray a large pan, preferably nonstick, with the cooking spray. Place over a high heat and, when hot, add the chicken and fry for 3-4 minutes until cooked through with no pink showing.
  3. Add the coconut, milk and the stock cube dissolved in 300ml boiling water and bring to the boil. Add the beans, sweetcorn and courgette, then add the rice noodles and simmer for 5 minutes. Top with fresh coriander before serving, if wished.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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