Mary Berry Thai Chicken Noodle Soup Recipe

This fragrant Thai chicken noodle soup is light yet deeply comforting, with tender chicken, silky noodles, and a gently spiced coconut broth. It has a lovely balance of savoury, citrusy, and mildly spicy flavours, making it both refreshing and satisfying. The recipe is straightforward and ideal for a weeknight supper, taking around 40 minutes from start to finish. It’s a wonderful way to enjoy a warming bowl of soup with a hint of exotic flair.

Ingredients

For the Soup Base

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp red Thai curry paste
• 400ml coconut milk
• 750ml chicken stock
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• Juice of 1 lime

For the Chicken and Noodles

• 2 cooked chicken breasts, shredded
• 150g rice noodles
• 1 red pepper, thinly sliced
• 100g mushrooms, sliced

For Garnish

• Fresh coriander, chopped
• Spring onions, sliced
• Fresh chilli, sliced (optional)
• Lime wedges

How to Make Mary Berry Thai Chicken Noodle Soup

• Prepare the base: Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for a further minute until fragrant.
• Add the flavour: Stir in the Thai red curry paste and cook for 1 minute. Pour in the coconut milk and chicken stock, stirring well to combine.
• Simmer the soup: Add the fish sauce, soy sauce, and lime juice. Bring to a gentle simmer and cook for 10 minutes to allow the flavours to develop.
• Cook the vegetables: Add the sliced red pepper and mushrooms. Simmer for 5 minutes until just tender.
• Add chicken and noodles: Stir in the shredded chicken and rice noodles. Cook for another 4–5 minutes until the noodles are soft.
• Finish and serve: Taste and adjust seasoning if needed. Ladle into bowls and top with coriander, spring onions, and chilli if using.

Tips

How do I keep the noodles from going mushy?

Cook the noodles just until tender and avoid over-simmering once they are added. You can also cook them separately and add to bowls before serving.

Can I make this soup less spicy?

Use less curry paste and skip the fresh chilli garnish. Coconut milk also helps mellow the heat.

What’s the best chicken to use?

Cooked roast or poached chicken works beautifully. It’s also a great way to use up leftovers.

How do I make the broth richer?

Use full-fat coconut milk and a good-quality chicken stock for the best depth of flavour.

Serving Suggestions

• Serve with warm crusty bread
• Add a side of steamed jasmine rice
• Pair with a light cucumber salad
• Top with extra lime for a fresh finish

Storage

Room Temperature

Allow the soup to cool slightly, then serve immediately. Do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, adding a splash of stock if needed.

Freezing

Freeze without the noodles for best results. Store for up to 3 months and add freshly cooked noodles when reheating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 22g
• Fat: 16g
• Saturated Fat: 10g
• Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Thai Chicken Noodle Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A fragrant Thai chicken noodle soup with coconut milk, tender chicken, and soft noodles in a lightly spiced, comforting broth.

Ingredients

• 1 tbsp vegetable oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 1 tbsp red Thai curry paste

• 400ml coconut milk

• 750ml chicken stock

• 2 cooked chicken breasts, shredded

• 150g rice noodles

• 1 red pepper, sliced

• 100g mushrooms, sliced

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• Juice of 1 lime

Directions

• Heat oil and soften onion, garlic, and ginger.
• Add curry paste, coconut milk, and stock.
• Simmer with fish sauce, soy sauce, and lime juice.
• Add vegetables and cook until tender.
• Stir in chicken and noodles, cook until soft.
• Serve hot with fresh garnishes.

Notes

• Cook noodles separately if storing leftovers.
• Adjust spice level to taste.
• Use fresh lime for best flavour.