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thai chicken noodle soup

Mary Berry Thai Green Chicken Noodle Soup


Mary Berry’s invigorating chicken noodle soup, inspired by Thai flavours, 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.


Units Scale
  • 2 litres (3 1/2 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
  • 1/2 red chilli, deseeded and finely chopped
  • 12 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
  • 1/2 bunch of coriander leaves, chopped
  • juice of 1 lime
  • 2 nests 100 grams (3 1/2 ounces) fine egg noodles


  1. 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.
  2. 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.
  3. Add seasoning. Stir in lime juice and season to taste with salt and freshly ground black pepper.
  4. Cook the noodles. Just before serving, cook the noodle nests in a pot of boiling water following the packet instructions. 
  5. Serve. Drain and distribute the noodles among 6 soup bowls. Pour the hot soup over the noodles to serve.


Mary’s Tips: The soup base can be prepared up to 8 hours in advance; add the noodles just before serving. This dish is not suitable for freezing.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lunch/Snack
  • Method: Boiling
  • Cuisine: Asian, British

Keywords: Chicken Noodle Soup, Asian Chicken Noodle Soup, Pak choi, Egg noodles