The invigoration Mary Berry Thai green chicken noodle soup, serves as an excellent remedy for a cold. The rich broth is infused with a delightful blend of chilli, coriander, fish sauce, and lime, complemented by the essence of Thai green curry paste. A complete meal in itself, this comforting soup is brimming with enticing aromas. Additionally, it’s a practical choice for utilizing any leftover cooked chicken from a roast, and you have the option to use thighs instead of breasts if that’s your preference.
Prep: 10 mins Total: 35 mins Yields: 6
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Why you’ll like it
- Bursting with flavours: The combination of Thai green curry paste, ginger, garlic, and lime juice creates a symphony of flavours that will leave your taste buds craving for more.
- Comforting and satisfying: This soup is a perfect comfort food that will warm you up from the inside out. It’s a complete meal that will keep you full and satisfied.
- Easy to make: With simple instructions and readily available ingredients, this recipe is easy to follow even for beginners in the kitchen.
- Versatile: You can customize this recipe by adding your favourite vegetables or adjusting the spice level according to your taste.
- Healthy and nutritious: Packed with lean chicken, vegetables, and aromatic spices, this soup is a nutritious option for a wholesome meal.
Packed with aromatic flavours and wholesome ingredients, this chicken noodle soup is the perfect blend of Thai and British cuisine. It’s a hearty and satisfying dish that will warm you up on a chilly day. So, grab your apron and let’s get cooking!
Mary Berry Thai Green Chicken Noodle Soup Recipe
What is the Mary Berry Thai Green Chicken Noodle Soup?
This Thai Green Chicken Noodle Soup is a delightful fusion of Thai and British flavours. It features tender chicken breasts poached in a flavorful chicken stock, infused with aromatic spices like ginger, garlic, and Thai green curry paste. The addition of pak choi, mushrooms, and coriander adds freshness and texture to the soup. Topped with fine egg noodles, this soup is a complete meal in itself.
This recipe takes the classic Thai Green Chicken Soup to a whole new level by adding the goodness of fine egg noodles. The noodles not only enhance the texture of the soup but also make it more filling and satisfying.
Ingredients
- Chicken stock – 2 litres (3½ pints) good chicken stock
- Chicken breasts – 250g (9oz) skinless boneless chicken breasts
- Banana shallots – 2 large banana shallots, thinly sliced
- Garlic cloves – 2 garlic cloves, finely grated
- Fresh ginger – 1 tbsp finely grated fresh root ginger
- Red chilli – ½ red chilli, deseeded and finely chopped
- Thai green curry paste – 1–2 tbsp Thai green curry paste
- Fish sauce – 2 tsp fish sauce
- Sugar – 1 tsp light muscovado sugar
- Button mushrooms – 115g (4oz) button mushrooms, sliced
- Pak choi – 2 small pak choi, sliced into large pieces
- Fresh coriander – ½ bunch of coriander, leaves chopped
- Lime juice – juice of 1 lime
- Egg noodles – 2 nests 100g (3½oz) fine egg noodles
How to make the Thai Chicken Noodle Soup (Mary Berry)
- Boil the chicken. In a sizable saucepan, combine the chicken breasts and stock. Bring it to a boil, then lower the heat and gently simmer for approximately 15 minutes until the chicken is fully cooked. Use a slotted spoon to remove the chicken, chop it into pieces, and set aside.
- Add the veggies. Into the poaching stock, add shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms. Simmer over medium heat for 5 minutes. Add pak choi, coriander, and the cooked chicken to the pan, and simmer for an additional 3 minutes.
- Add seasoning. Stir in lime juice and season to taste with salt and freshly ground black pepper.
- Cook the noodles. Just before serving, cook the noodle nests in a pot of boiling water following the packet instructions.
- Serve. Drain and distribute the noodles among 6 soup bowls. Pour the hot soup over the noodles to serve.
Tips
- The soup base can be made up to 8 hours ahead, allowing the flavours to develop even more.
- When cooking the noodles, follow the packet instructions to ensure they are cooked to perfection.
- Feel free to adjust the spice level by adding more or less Thai green curry paste according to your preference.
- For added freshness, squeeze some lime juice over the soup just before serving.
Variations
- Add your favourite vegetables like bell peppers, carrots, or baby corn to make it even more nutritious.
- For a vegetarian version, replace the chicken with tofu or add extra mushrooms for a meaty texture.
- If you prefer a spicier kick, add some sliced red chillies or a drizzle of sriracha sauce.
- Try another non-Asian Mary Berry Chicken Noodle Soup
Serving Mary Berry Thai Green Chicken Noodles Soup
This Thai Green Chicken Noodle Soup is a complete meal on its own. However, you can serve it with some crusty bread or a side of steamed jasmine rice for a more substantial meal. Garnish with fresh coriander leaves and a squeeze of lime juice for an extra burst of flavour.
Storing the Thai Green Chicken Noodles Soup
This soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
You might like more…
MORE CHICKEN RECIPES:
- Mary Berry Chicken & Leek Pie
- Mary Berry Chicken Tartiflette
- Jamie Oliver Chicken & Mushroom Lasagne
MORE ASIAN RECIPES:
- Korean Fried Chicken Street Food (Dakgangjeong)
- Korean Fried Chicken Bao Buns
- Wagamama Pad Thai Vegetarian Recipe
- Mary Berry Thai Beef Stir-fry
Mary Berry Thai Green Chicken Noodle Soup
Ingredients
- 2 litres 3½ pints good chicken stock
- 250 grams 9 ounces skinless boneless chicken breasts
- 2 large banana shallots thinly sliced
- 2 garlic cloves finely grated
- 1 tablespoon fresh root ginger finely grated
- ½ red chilli deseeded and finely chopped
- 1 –2 tablespoons Thai green curry paste
- 2 teaspoons fish sauce
- 1 teaspoon light muscovado sugar
- 115 grams 4 ounces button mushrooms, sliced
- 2 small pak choi sliced into large pieces
- ½ bunch of coriander leaves chopped
- juice of 1 lime
- 2 nests 100 grams 3½ ounces fine egg noodles
Instructions
- Boil the chicken. In a sizable saucepan, combine the chicken breasts and stock. Bring it to a boil, then lower the heat and gently simmer for approximately 15 minutes until the chicken is fully cooked. Use a slotted spoon to remove the chicken, chop it into pieces, and set aside.
- Add the veggies. Into the poaching stock, add shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms. Simmer over medium heat for 5 minutes. Add pak choi, coriander, and the cooked chicken to the pan, and simmer for an additional 3 minutes.
- Add seasoning. Stir in lime juice and season to taste with salt and freshly ground black pepper.
- Cook the noodles. Just before serving, cook the noodle nests in a pot of boiling water following the packet instructions.
- Serve. Drain and distribute the noodles among 6 soup bowls. Pour the hot soup over the noodles to serve.
