Thai chicken noodle soup recipe

25 ratings Rate
  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 329 calories / serving
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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 or until the chicken is cooked through, with no pink showing when cut open.

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.

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.

  • 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
  • Energy 1390kj 329kcal 16%
  • Fat 12g 17%
  • Saturates 8g 38%
  • Sugars 2g 2%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 24.7g Protein 31.6g Fibre 1.3g


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