Mary Berry Thai Spiced Soup

This delicious Mary Berry Thai Spiced Soup is a quick and easy meal perfect for busy days. Packed with creamy coconut milk, tender chicken, and fresh vegetables, it’s a nutritious, hot dish that’s full of flavour. Feel free to swap in your favourite veggies for a flexible twist!

This Thai Spiced Soup Recipe Is From Complete Cookbook by Mary Berry

Ingredients Needed

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

How To Make Thai Spiced Soup

1. Cook the noodles: Cook the noodles in boiling salted water for 2–3 minutes (or according to the packet instructions) until just tender. Drain and rinse with cold water to stop the cooking. Set aside.
2. Prepare the soup base: In a large saucepan, combine the chicken stock, coconut milk, carrot, French beans, and spring onions. Bring to a boil over medium heat.
3. Add the chicken and greens: Lower the heat and add the shredded chicken, mixed green leaves, bean sprouts, fish sauce, and Thai curry paste. Simmer for 2 minutes, or until the greens are just wilted. Season with salt and pepper to taste.
4. Serve: Divide the cooked noodles into bowls. Ladle the hot soup over the noodles and garnish with cucumber strips and coriander sprigs.

Recipe Tips

• Don’t overcook the noodles: Make sure to cook the noodles just until tender. Overcooking them can make them soggy when added to the soup.
• Adjust spice level: If you prefer a milder soup, start with less curry paste and taste as you go. You can always add more!
• Use fresh chicken: Freshly cooked, shredded chicken adds more flavour and texture compared to pre-packaged options.
• Add greens at the end: To keep them vibrant and fresh, add the green leaves and bean sprouts just before serving.
• Use a good-quality stock: A rich, flavourful chicken stock will elevate the taste of the soup and bring all the ingredients together.

How To Store & Reheat Leftovers

• Refrigerate: Place leftovers thai spiced soup in an airtight container. Store it in the fridge for 3 days.
• Freeze: Put leftovers thai spiced soup in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.
• Reheating: Reheat  leftovers thai spiced soup on the stove over medium heat until hot for 5 minutes, stirring occasionally to ensure even heating. You can also microwave it in a covered bowl for 2 minutes, stirring halfway through.

Nutrition Facts

• Calories: 146 kcal
• Total Fat: 4.9 g
• Saturated Fat: 1.7 g
• Cholesterol: 0 mg
• Sodium: 93.6 mg
• Potassium: 530.6 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1.7 g
• Sugars: 0 g
• Protein: 9.8 g

Try More Mary Berry Recipes:

• Mary Berry Honey-Glazed Parsnip Soup
• Mary Berry Japanese Noodle Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe
• Mary Berry Curried Beetroot Soup