Mary Berry Thai Spiced Soup Recipe

This Mary Berry Thai Spiced Soup is a fragrant and spicy recipe, which is made with coconut milk and chicken. It’s the perfect 30-minute meal, ready in about 20 minutes.

Mary Berry Thai Spiced Soup Ingredients

• 90 g (3 oz) thin egg noodles
• salt and black pepper
• 500 ml (16 fl oz) chicken stock
• 1 x 400 g can coconut milk
• 1 small carrot, coarsely chopped
• 30 g (1 oz) French beans, cut into 1 cm (1/2 in) pieces
• 3 spring onions, thinly sliced
• 250 g (8 oz) cooked lean boneless and skinless chicken, shredded
• 125 g (4 oz) mixed green leaves, such as spinach and pak choi, shredded
• 30 g (1 oz) bean sprouts
• 2 tbsp fish sauce
• 2 tsp Thai curry paste (green or red)
• 1/4 cucumber, cut into matchstick-thin strips, and coriander sprigs, to garnish

How To Make Mary Berry Thai Spiced Soup

1. Cook the noodles: Cook the egg noodles in a pot of boiling salted water for 2–3 minutes, or according to the packet instructions, until just tender. Drain them well and rinse under cold water to stop the cooking process. Set aside.
2. Simmer the broth: Put the chicken stock, coconut milk, chopped carrot, French beans, and spring onions into a large saucepan. Bring the mixture to a boil.
3. Add the final ingredients: Lower the heat and add the shredded chicken, mixed green leaves, bean sprouts, fish sauce, and Thai curry paste. Cook for 2 minutes, or just until the green leaves have wilted. Season to taste with salt and pepper.
4. Assemble and serve: To serve, divide the cooked noodles among warmed bowls. Ladle the hot soup over the noodles, and garnish with the cucumber matchsticks and coriander sprigs.

Recipe Tips

• Which Thai curry paste is best? Red curry paste is typically milder and sweeter, while green curry paste is often spicier and has a fresh, herbaceous flavour. Both work wonderfully in this soup, so choose based on your preference.
• How to control the spice level? The heat comes from the curry paste. If you prefer a milder soup, start with just 1 teaspoon of curry paste and add more to taste.
• Can I add other vegetables? Yes, this soup is very versatile. Sliced mushrooms, baby corn, or red bell pepper would all be delicious additions. Add them to the pot along with the carrots.
• How to make it vegetarian? For a vegetarian version, use vegetable stock and substitute the chicken with cubed firm tofu. Replace the fish sauce with light soy sauce or tamari.

What To Serve With Thai Spiced Soup

This soup is a complete meal in a bowl, but you could also serve it with:

• Lime wedges on the side for squeezing over
• Crispy prawn crackers
• A side of steamed jasmine rice

How To Store Thai Spiced Soup

• Refrigerate: It’s best to store the soup and the noodles separately to prevent the noodles from becoming mushy. Let both cool and store in airtight containers in the refrigerator for up to 2 days.
• Freeze: Freezing is not recommended for this recipe, as the coconut milk can split and the texture of the noodles and fresh vegetables will not be as good upon reheating.

FAQs

• Can I use a different type of noodle? Yes, while thin egg noodles are suggested, this soup is also excellent with rice vermicelli noodles or even udon noodles.
• What is fish sauce? Fish sauce (nam pla in Thai) is a staple condiment in Southeast Asian cooking. It’s made from fermented fish and salt, and it adds a deep, savoury, umami flavour to dishes.
• Why are the noodles served separately? The noodles are placed in the bowl first and the hot soup is ladled over them. This prevents the noodles from overcooking and becoming too soft in the pot.

Try More Recipes:

• Mary Berry Chinese Crab and Sweetcorn Soup Recipe
• Mary Berry Bouillabaisse Recipe
• Mary Berry Lobster Bisque Recipe

Mary Berry Thai Spiced Soup Recipe

Course: Mary Berry

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

238

kcal

A quick, fragrant, and spicy Thai-inspired soup with chicken, coconut milk, and noodles.

Ingredients

• 90 g (3 oz) thin egg noodles
  

• 500 ml (16 fl oz) chicken stock
  

• 1 x 400 g can coconut milk
  

• 1 x 400 g can coconut milk
  

• 1 small carrot, chopped
  

• 30 g (1 oz) French beans, chopped
  

• 3 spring onions, sliced
  

• 250 g (8 oz) cooked chicken, shredded
  

• 125 g (4 oz) mixed green leaves, shredded
  

• 30 g (1 oz) bean sprouts
  

• 2 tbsp fish sauce
  

• 2 tsp Thai curry paste
  

• Salt and pepper
  

• Cucumber and coriander, for garnish

Directions

• Cook noodles according to packet instructions. Drain, rinse, and set aside.
  
• In a large pan, bring the stock, coconut milk, carrot, French beans, and spring onions to a boil.
  
• Lower the heat. Add the chicken, green leaves, bean sprouts, fish sauce, and curry paste.
  
• Cook for 2 minutes until the leaves have wilted. Season to taste.
  
• Divide the cooked noodles among bowls. Ladle the hot soup over the noodles.
  
• Garnish with cucumber strips and coriander sprigs before serving.