This delicious Mary Berry Thai Green Chicken Noodle Soup is a quick and easy meal that’s full of flavour. With a creamy, aromatic broth and tender chicken, it’s a perfect choice for a comforting, nutritious dinner. You can easily swap ingredients based on what you have at home for a flexible, satisfying dish.
This Thai Green Chicken Noodle Soup Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 2 litres (3½ pints) good chicken stock
- 250g skinless boneless chicken breasts
- 2 large banana shallots, thinly sliced
- 2 garlic cloves, finely grated
- 1 tbsp finely grated fresh root ginger
- ½ red chilli, deseeded and finely chopped
- 1–2 tbsp Thai green curry paste
- 2 tsp fish sauce
- 1 tsp light muscovado sugar
- 115g button mushrooms, sliced
- 2 small pak choi, sliced into large pieces
- ½ bunch of coriander, leaves chopped
- Juice of 1 lime
- 2 nests fine egg noodles
How To Make Thai Green Chicken Noodle Soup
- Cook the Chicken: Place the chicken breasts and stock in a large saucepan. Bring to the boil, then reduce the heat and simmer gently for about 15 minutes, or until the chicken is cooked through. Remove the chicken with a slotted spoon and set it aside to cool. Once cool, chop into pieces.
- Prepare the Soup Base: Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms to the poaching stock. Simmer for 5 minutes over a medium heat, allowing the flavours to combine.
- Add Veggies and Chicken: Stir in the pak choi, coriander leaves, and the chopped chicken. Simmer for a further 3 minutes, then stir in the lime juice. Season to taste with salt and freshly ground black pepper.
- Cook the Noodles: While the soup is simmering, cook the noodles according to the packet instructions. Drain and divide the noodles between 6 soup bowls.
- Serve: Ladle the hot soup over the noodles in each bowl and serve immediately.
Recipe Tips
- Use Homemade Stock for Extra Flavour: If possible, use homemade chicken stock for a richer, more flavourful soup. It really enhances the taste of the broth.
- Adjust the Spice Level: If you prefer a milder soup, reduce the amount of red chilli and green curry paste. You can always add more at the end if you like it spicier.
- Don’t Overcook the Noodles: Make sure to cook the noodles just until tender. Overcooking them can make them soggy in the soup.
- Use Fresh Coriander for Best Taste: Fresh coriander leaves add a burst of flavour. If you can, don’t substitute with dried coriander – it won’t taste the same.
- Add Lime Juice Just Before Serving: Adding lime juice at the end helps keep its fresh flavour and brightens up the soup. Avoid cooking it with the soup to preserve its zing.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Thai Green Chicken Noodle Soup cool down, then store it in an airtight container in the fridge for up to 2-3 days.
- Freeze: Freeze leftover Thai Green Chicken Noodle Soup for up to 3 months. Cool it before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat on the stove.
- Reheating: Reheat leftover Thai Green Chicken Noodle Soup on the stove over medium heat for 5 minutes, stirring occasionally, until hot. You can also microwave it in a covered bowl, stirring halfway through, for about 2-3 minutes. Add a splash of water or stock if the soup is too thick.
Nutrition Facts
- Calories: 100
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 15mg
- Sodium: 690mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 7g
More Mary Berry Recipes:
Mary Berry Thai Green Chicken Noodle Soup
Description
This delicious Mary Berry Thai Green Chicken Noodle Soup is a quick and easy meal that’s full of flavour. With a creamy, aromatic broth and tender chicken, it’s a perfect choice for a comforting, nutritious dinner. You can easily swap ingredients based on what you have at home for a flexible, satisfying dish.
Ingredients
Instructions
- Cook the Chicken: Place the chicken breasts and stock in a large saucepan. Bring to the boil, then reduce the heat and simmer gently for about 15 minutes, or until the chicken is cooked through. Remove the chicken with a slotted spoon and set it aside to cool. Once cool, chop into pieces.
- Prepare the Soup Base: Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms to the poaching stock. Simmer for 5 minutes over a medium heat, allowing the flavours to combine.
- Add Veggies and Chicken: Stir in the pak choi, coriander leaves, and the chopped chicken. Simmer for a further 3 minutes, then stir in the lime juice. Season to taste with salt and freshly ground black pepper.
- Cook the Noodles: While the soup is simmering, cook the noodles according to the packet instructions. Drain and divide the noodles between 6 soup bowls.
- Serve: Ladle the hot soup over the noodles in each bowl and serve immediately.
Notes
- Use Homemade Stock for Extra Flavour: If possible, use homemade chicken stock for a richer, more flavourful soup. It really enhances the taste of the broth.
- Adjust the Spice Level: If you prefer a milder soup, reduce the amount of red chilli and green curry paste. You can always add more at the end if you like it spicier.
- Don’t Overcook the Noodles: Make sure to cook the noodles just until tender. Overcooking them can make them soggy in the soup.
- Use Fresh Coriander for Best Taste: Fresh coriander leaves add a burst of flavour. If you can, don’t substitute with dried coriander – it won’t taste the same.
- Add Lime Juice Just Before Serving: Adding lime juice at the end helps keep its fresh flavour and brightens up the soup. Avoid cooking it with the soup to preserve its zing.
Mary Berry Thai Green Chicken Noodle Soup