Mary Berry Thai Green Chicken Noodle Soup

I made this soup on one of those cold evenings when I couldn’t face another beige meal and needed something with a kick. I had a pot of chicken stock in the fridge, some half-used curry paste, and two lonely pak choi on the edge of wilting. It came together in under half an hour—but full confession: the first time I made it, I dumped the lime juice in with the curry paste and simmered it too long. That gorgeous zing? Totally cooked off.

Once I learned to add the lime juice right at the end and to poach the chicken gently, the whole dish changed. The broth turned silky and fragrant, with just enough heat, and the coriander and lime pulled it together like a proper Thai bowl you’d pay £12 for. If you want something that feels both light and soul-warming, this one’s worth it.

WHAT MAKES THIS RECIPE SPECIAL

What I love is that it’s not just spicy—it’s layered. The green curry paste gives heat and depth, the fish sauce and sugar bring that classic sweet-salty Thai balance, and the lime juice and coriander keep it bright.

The real trick? Poaching the chicken in the broth. You get flavour into the meat and richness into the stock, all in one go. Most recipes skip that, but it’s one of those small steps that makes a big difference.

INGREDIENTS + WHY THEY MATTER

• Chicken stock (2 litres) – The base of everything. Homemade is best, but a good-quality cube or pouch works.
• Chicken breasts (250g) – Poached in the broth, so they stay juicy and soak up flavour.
• Banana shallots (2, sliced) – Softer and sweeter than onions, they melt into the broth.
• Garlic (2 cloves, grated) – Adds warmth. Grated gives more even flavour.
• Ginger (1 tbsp, grated) – Brings that signature Thai freshness.
• Red chilli (½, chopped) – A little heat. Add more if you’re bold.
• Thai green curry paste (1–2 tbsp) – The flavour bomb. Use a good brand.
• Fish sauce (2 tsp) – Salty, savoury depth. Don’t skip it.
• Light muscovado sugar (1 tsp) – Balances out the spice and salt.
• Button mushrooms (115g, sliced) – Soak up the broth beautifully.
• Pak choi (2 small) – Gives texture and colour.
• Coriander (½ bunch, chopped) – Essential freshness. Dried won’t do.
• Lime juice (from 1 lime) – Add at the end for brightness.
• Fine egg noodles (2 nests) – Light and slurpable.

MAKING IT YOURS (WITHOUT RUINING IT)

• No noodles? Rice vermicelli or jasmine rice both work well.
• Vegetarian? Swap chicken for tofu and use veg stock, but bump up the curry paste.
• Don’t like mushrooms? Thinly sliced courgette or sugar snaps work as a swap.
• Extra creamy? Add a splash of coconut milk at the end for a silkier broth.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Broth tasted flat	Added lime juice too early	Add it after cooking to keep the zing
Chicken was dry	Boiled it too hard	Simmer gently, don’t boil
Noodles were mushy	Left them sitting in the soup	Cook and portion noodles separately
Flavour too weak	Skimped on curry paste	Start with 1 tbsp, taste, and add more if needed

HOW TO MAKE MARY BERRY’S THAI GREEN CHICKEN NOODLE SOUP

Poach the chicken
Place the chicken and stock in a large pan. Bring to a boil, then reduce to a simmer. Poach gently for 15 minutes until cooked through. Remove and chop once cool.

Make the broth base
Add shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms to the stock. Simmer for 5 minutes.

Add the greens + chicken
Stir in chopped pak choi, coriander leaves, and cooked chicken. Simmer 3 more minutes, then stir in lime juice.

Cook the noodles
While the soup finishes, cook the noodles separately to avoid mushiness. Drain well.

Assemble and serve
Divide noodles between bowls. Ladle over hot soup and serve immediately.

TIPS FROM MY KITCHEN

• I always add a splash of boiling water when reheating—brings the broth back to life.
• I chop the pak choi leaves and stalks separately—stalks go in first for better texture.
• If I want extra richness, I add a tablespoon of coconut milk right at the end.

STORAGE + SERVING

• Fridge: Keeps 2–3 days in an airtight container.
• Freeze: Cool completely, then freeze for up to 3 months. Reheat gently and add fresh herbs and lime.
• Reheat: On the hob over medium heat. Add a splash of stock or water if it thickens.
• Serve with: Extra coriander, lime wedges, and maybe a drizzle of chilli oil.

FREQUENTLY ASKED QUESTIONS

Q: Can I use leftover roast chicken?
A: Absolutely. Just shred it and add at the end to warm through—don’t boil it again or it’ll dry out.

Q: Is coconut milk required?
A: Nope—it’s optional. This version is brothier and lighter, but coconut milk can be stirred in if you want a creamier version.

Q: Can I make this ahead?
A: Yes. Just keep the noodles separate and add them when serving to avoid sogginess.

Q: What curry paste is best?
A: I like Mae Ploy or Thai Taste. Avoid ones that are too salty—they can overpower the broth.

Try More Recipes:

• Mary Berry Warming Chicken Noodle Soup Recipe
• Mary Berry Japanese Noodle Soup Recipe
• Mary Berry Chicken Noodle Soup