Mary Berry Thai Green Chicken Noodle Soup Recipe

This Mary Berry Thai Green Chicken Noodle Soup is a deliciously fragrant dish that combines tender chicken, vibrant vegetables, silky noodles, and a creamy, flavorful broth infused with Thai green curry paste. It’s a comforting yet light meal perfect for a quick lunch or dinner.

What is Mary Berry Thai Green Chicken Noodle Soup?

Thai Green Chicken Noodle Soup is a fusion dish blending the classic flavors of Thai green curry with the comforting texture of noodle soup. Mary Berry’s version simplifies the process while ensuring bold, authentic flavors.

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Why You Should Try This Recipe

• Bursting with flavor: Aromatic herbs and spices deliver a rich taste.
• Quick and easy: Ready in under 30 minutes.
• Nutritious: Packed with protein, veggies, and wholesome noodles.
• Versatile: Easily customizable with your favorite vegetables or proteins.
• Perfect for all seasons: Light enough for summer yet comforting in winter.

Ingredients Needed for Mary Berry Thai Green Chicken Noodle Soup

• 2 tbsp vegetable oil
• 2 tbsp Thai green curry paste
• 1 can (400ml) coconut milk
• 500ml chicken stock
• 2 chicken breasts, thinly sliced
• 200g rice noodles
• 1 red bell pepper, thinly sliced
• 100g sugar snap peas, halved
• 1 lime, juice and zest
• 2 tbsp fish sauce
• Fresh coriander leaves, for garnish

Kitchen Equipment Needed

• Large saucepan or stockpot
• Knife and chopping board
• Ladle

Instructions to Make Mary Berry Thai Green Chicken Noodle Soup

1. Cook the Curry Paste: Heat the vegetable oil in a large saucepan over medium heat. Add the Thai green curry paste and cook for 1-2 minutes, stirring, until fragrant.
2. Create the Broth: Stir in the coconut milk and chicken stock, bringing the mixture to a gentle simmer.
3. Cook the Chicken: Add the thinly sliced chicken breasts to the pot and simmer for 5-7 minutes until fully cooked.
4. Add the Vegetables: Stir in the red bell pepper and sugar snap peas. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
5. Prepare the Noodles: Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. Season the Soup: Add the lime juice, lime zest, and fish sauce to the soup. Stir well and adjust the seasoning if needed.
7. Assemble the Bowls: Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of chicken and vegetables.
8. Garnish and Serve: Top with fresh coriander leaves and serve immediately.

What to Serve With Mary Berry Thai Green Chicken Noodle Soup

• Crispy spring rolls: For a delicious appetizer.
• Thai salad: Adds a refreshing side.
• Steamed dumplings: Complements the soup’s flavors.
• Extra lime wedges: For a customizable tangy kick.

Pro Tips for the Perfect Mary Berry Thai Green Chicken Noodle Soup

• Choose good-quality curry paste: Authentic Thai brands offer the best flavor.
• Don’t overcook the chicken: Slice it thinly to ensure quick, even cooking.
• Customize the vegetables: Add baby corn, mushrooms, or spinach for variety.
• Control the heat: Adjust the amount of curry paste to suit your spice preference.
• Use fresh herbs: Coriander and Thai basil enhance the authentic flavor.

How Do I Store Mary Berry Thai Green Chicken Noodle Soup?

• Refrigerate: Store in an airtight container in the fridge for up to 2 days. Keep the noodles separate to prevent them from becoming soggy.
• Freeze: Freeze the soup base (without noodles) in a freezer-safe container for up to 3 months. Thaw and reheat, then add freshly cooked noodles before serving.

How Do I Reheat Mary Berry Thai Green Chicken Noodle Soup?

• Stovetop: Reheat gently in a saucepan over low heat until warmed through.
• Microwave: Heat individual portions in a microwave-safe bowl in 1-minute intervals, stirring between each.

Nutrition Value (per serving):

• Calories: 350
• Protein: 25g
• Fat: 18g
• Carbohydrates: 25g
• Fiber: 3g

FAQs

Can I make Thai green chicken noodle soup vegetarian?

Yes, you can make this soup vegetarian by replacing the chicken with tofu or extra vegetables like mushrooms and broccoli. Use vegetable stock instead of chicken stock and substitute the fish sauce with soy sauce or a splash of tamari.

What type of noodles works best in Thai green chicken noodle soup?

Rice noodles are the best choice for this recipe as they absorb the flavors of the soup while maintaining a light and silky texture. You can also use egg noodles or zucchini noodles as alternatives.

How do I adjust the spice level of the soup?

To reduce the spice, use less Thai green curry paste or choose a mild variety. For a spicier version, add extra curry paste or a few slices of fresh chili during cooking.

Can I prepare Thai green chicken noodle soup ahead of time?

Yes, you can prepare the soup base ahead of time and store it in the fridge for up to 2 days. Cook the noodles fresh and add them to the reheated soup just before serving to keep them from becoming too soft.

Final Words

This Mary Berry Thai Green Chicken Noodle Soup Recipe is a beautifully fragrant and satisfying dish that’s as nutritious as it is delicious.

Try it today and enjoy a bowl of aromatic goodness!

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