Mary Berry Thai Chicken Noodle Soup​ Recipe

This creamy Mary Berry Thai Chicken Noodle Soup is made with rich coconut milk, aromatic red curry paste, tender chicken, rice noodles, and a splash of zesty lime. This recipe creates a perfectly balanced and fragrant soup that is both comforting and exciting. It’s a fantastic choice for a quick weeknight dinner, especially on a cool evening, and makes a generous meal for 4 people.

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Mary Berry Thai Chicken Noodle Soup Ingredients

• 1 tbsp vegetable or coconut oil
• 2 boneless, skinless chicken breasts (about 1 lb / 450g), thinly sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece of fresh ginger, grated
• 2 tbsp Thai red curry paste
• 4 cups (1 liter) chicken stock
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 7 oz (200g) dried rice noodles
• Juice of 1 lime
• For Garnish (optional):
• Fresh cilantro, chopped
• Fresh basil leaves
• Sliced red chili
• Lime wedges
• Bean sprouts

How To Make Mary Berry Thai Chicken Noodle Soup

1. Sauté the aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and ginger and cook for one minute more until fragrant. Stir in the Thai red curry paste and cook for another minute to release its aroma.
2. Build the broth: Pour in the chicken stock and coconut milk, whisking to combine with the curry paste. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer, then reduce the heat to low.
3. Cook the chicken: Add the thinly sliced chicken to the simmering broth. Cook for 5-7 minutes, or until the chicken is opaque and cooked through. Be careful not to let the broth boil rapidly.
4. Cook the noodles: While the chicken cooks, prepare the rice noodles according to the package directions. Typically, this involves soaking them in hot water for a few minutes until tender. Drain the noodles well.
5. Finish and serve: Once the chicken is cooked, stir the fresh lime juice into the soup broth. Divide the cooked noodles among four serving bowls. Ladle the hot chicken and broth over the noodles. Garnish with fresh cilantro, basil, sliced chili, and a lime wedge on the side.

Recipe Tips

• Don’t Boil the Coconut Milk: After adding the coconut milk, keep the soup at a gentle simmer. Boiling it can cause the milk to separate or “split,” which will affect the texture of your broth.
• Cook Noodles Separately: For the best texture, cook the noodles just before serving and place them in the bowls. If you add the noodles directly to the pot of soup to cook, they can become mushy and absorb too much broth, especially in leftovers.
• Use Fresh Ingredients: Freshly squeezed lime juice, fresh ginger, and garlic will provide a much brighter and more vibrant flavor than their bottled or powdered counterparts.
• Adjust Spice to Your Liking: Thai red curry pastes vary in heat. Start with the amount suggested, and feel free to add more if you prefer a spicier soup.

What To Serve Thai Chicken Noodle Soup

This soup is a complete meal in a bowl and doesn’t require many side dishes. The best accompaniments are the garnishes, which add texture and fresh flavor. Offer a platter of fresh cilantro, Thai basil, bean sprouts, chopped peanuts, and extra lime wedges so everyone can customize their own bowl. For a more substantial meal, you could serve it with some crispy vegetable spring rolls on the side.

How To Store Thai Chicken Noodle Soup Leftovers

• Refrigerate: For best results, store the soup broth and the cooked noodles in separate airtight containers in the refrigerator. This will prevent the noodles from becoming soggy. The soup will last for up to 3 days. Reheat the broth gently on the stovetop and pour over the noodles.
• Freeze: The soup broth (with the chicken) freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Do not freeze the noodles. Thaw the broth overnight in the refrigerator and cook a fresh batch of noodles when you are ready to serve.

Mary Berry Thai Chicken Noodle Soup Nutrition Facts

• Calories: 520 kcal
• Total Fat: 25g
• Saturated Fat: 18g
• Cholesterol: 70mg
• Sodium: 1250mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 30g

Frequently Asked Questions

• Can I use green or yellow curry paste instead of red? Yes, you can substitute other Thai curry pastes. Green curry is typically spicier and has a fresh, herbal flavor, while yellow curry is milder and richer with spices like turmeric. The flavor profile of the soup will change, but it will still be delicious.
• Can I make this soup with shrimp or tofu? Absolutely. For shrimp, add them in the last 2-3 minutes of cooking, just until they turn pink. For a vegetarian version, use firm tofu (cubed and pan-fried first for best texture) instead of chicken and substitute vegetable broth for the chicken stock.
• What kind of rice noodles should I use? Thin rice vermicelli noodles or the flat, ribbon-style “pad thai” noodles both work perfectly in this soup. Choose whichever you prefer or have available.

Try More Recipes:

• Mary Berry Pot Roast Chicken​ Recipe
• Mary Berry Mango Chicken​ Recipe
• Mary Berry Chicken Stew​ Recipe