Mary Berry Thai Chicken Noodle Soup Recipe

Mary Berry's Thai chicken noodle soup is a fragrant, warming bowl packed with fresh Thai flavours and ready in 25 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 Portions

Course: Soup

Cuisine: British

Calories: 490

Soup:
2 tbsp sunflower oil
1 large onion finely sliced
3 garlic cloves finely sliced
3 cm fresh ginger finely grated
1 red chilli finely sliced
1 stalk lemongrass bashed
4 kaffir lime leaves
1 tbsp Thai green or red curry paste
400 ml full-fat coconut milk
800 ml chicken stock
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp caster sugar
Juice of 1 lime
500 g boneless skinless chicken very thinly sliced
200 g rice noodles cooked and drained
To Serve:
Fresh coriander bean sprouts, sliced spring onions, extra chilli, lime wedges, sesame oil

Heat oil in a large saucepan over medium heat. Cook onion 5 minutes. Add garlic, ginger, and chilli — 2 minutes. Add curry paste — stir 1–2 minutes until fragrant.
Add lemongrass and kaffir lime leaves. Pour in coconut milk and stock. Bring to a gentle simmer. Add fish sauce, soy sauce, and sugar. Taste and adjust — balance sweet, salty, and sour.
Add thinly sliced chicken. Cook 4–5 minutes until cooked through.
Add lime juice. Taste one final time. Remove lemongrass and kaffir lime leaves.
Divide cooked noodles between warm deep bowls. Ladle hot broth and chicken over. Top with coriander, bean sprouts, spring onions, chilli, and sesame oil. Serve with extra lime wedges.

Slice chicken very thin — 15 minutes in the freezer first makes this easy.

Cook noodles separately and add to bowls — they turn the broth starchy if cooked in it.

Fry curry paste before adding liquid — this develops the fragrance and depth.

Balance the broth before adding chicken — taste and adjust while you can taste it clearly.

Be generous with fresh garnishes — they are part of the dish, not just decoration.

Freeze broth and chicken without noodles for up to 2 months.