Mary Berry Thai Spiced Soup

I made this soup on a night when I was this close to ordering takeaway. I was craving something warming and fragrant, but didn’t want anything too heavy. I had a bit of leftover chicken in the fridge, half a tin of coconut milk, and—miracle of miracles—a sachet of Thai curry paste in the back of the cupboard.

Mary’s version brought it all together. It’s fast, flexible, and honestly one of the best “clear-out-the-fridge” meals I’ve made. I overdid the noodles the first time—they went a bit soggy after sitting in the broth. Lesson learned: keep them separate until serving.

Now, this soup is my go-to when I want big flavour with very little effort. It’s fresh, creamy, and has that perfect balance of sweet, salty, spicy, and zingy.

WHY THIS ONE WORKS SO WELL

• Coconut milk and chicken stock create a silky, aromatic broth.
• Thai curry paste adds instant depth without needing loads of ingredients.
• The noodles, veg, and shredded chicken make it filling, but not heavy.
• Comes together in 15 minutes flat—and still feels special.

INGREDIENTS + WHY THEY MATTER

• Egg noodles (90g) – Soft and slurpable, just don’t overcook. You can sub rice noodles if needed.
• Chicken stock (500ml) – Forms the base. Go for a rich, homemade or high-quality stock.
• Coconut milk (400g tin) – Makes the broth creamy and balances the spice.
• Thai curry paste (2 tsp) – Red or green, depending on your heat preference.
• Fish sauce (2 tbsp) – Adds umami and that classic Thai savoury depth.
• Carrot, green beans, spring onions – Crunchy veg for texture and colour.
• Shredded cooked chicken (250g) – A great use of leftovers. I use poached or roast chicken.
• Mixed greens (125g) – I love spinach and pak choi for freshness.
• Bean sprouts (30g) – Tossed in at the end for crunch.
• Cucumber + coriander – Garnish that cools and brightens every bowl.

MAKING IT YOURS (WITHOUT RUINING IT)

• Swap the chicken: Tofu works beautifully. Just add after the broth simmers.
• No noodles? Rice or quinoa can bulk it up too. Or skip the starch for a lighter bowl.
• Add lime juice: A squeeze just before serving lifts the whole thing.
• Go veggie: Use veg stock and sub tofu for chicken. Check your curry paste is vegetarian.

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

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Noodles turned mushy	Cooked them directly in broth	Boil separately, rinse, and add just before serving
Soup too spicy	Too much curry paste early on	Start small—taste as you go
Bland broth	Weak stock or skipped fish sauce	Use quality stock + don’t skip the fish sauce

HOW TO MAKE MARY BERRY’S THAI SPICED SOUP

COOK THE NOODLES
Boil the egg noodles in salted water for 2–3 minutes or according to the packet. Drain and rinse with cold water. Set aside.

MAKE THE SOUP BASE
In a large pan, combine chicken stock, coconut milk, carrot, French beans, and spring onions. Bring to a boil.

ADD CHICKEN AND GREENS
Lower heat and stir in shredded chicken, mixed greens, bean sprouts, fish sauce, and curry paste. Simmer for 2 minutes—just enough to wilt the greens.

SERVE
Divide noodles between bowls. Ladle hot soup over the top. Garnish with matchstick cucumber and coriander.

TIPS FROM MY KITCHEN

• I always start with 1 tsp curry paste and build up. It’s easier to add than subtract!
• I keep the noodles separate if I’m storing leftovers—they get soggy otherwise.
• A splash of lime juice and a dash of chilli oil take it next level.

STORAGE + SERVING

Fridge: Store in an airtight container for up to 3 days (keep noodles separate).
Freezer: Freeze without the noodles or garnish for up to 3 months. Thaw overnight before reheating.
Reheat: Gently on the hob, stirring until hot. Add noodles and garnish after heating.
Serve with: Extra coriander, lime wedges, or a spoonful of chilli crisp if you love heat.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it vegetarian?
A: Absolutely—use veg stock, tofu, and check your curry paste is veggie-friendly.

Q: What kind of curry paste is best?
A: Red curry paste is milder and slightly sweet. Green is spicier and more aromatic. Use whichever you prefer!

Q: Can I prep this ahead of time?
A: Yes—keep noodles and garnish separate. Reheat the broth, then assemble when ready to eat.

Try More Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry Warming Chicken Noodle Soup Recipe
• Mary Berry Somerset Mushroom Soup