Mary Berry Thai Green Chicken Noodle Soup Recipe
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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 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
Instructions
- 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.
- Create the Broth: Stir in the coconut milk and chicken stock, bringing the mixture to a gentle simmer.
- Cook the Chicken: Add the thinly sliced chicken breasts to the pot and simmer for 5-7 minutes until fully cooked.
- 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.
- Prepare the Noodles: Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
- Season the Soup: Add the lime juice, lime zest, and fish sauce to the soup. Stir well and adjust the seasoning if needed.
- 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.
- Garnish and Serve: Top with fresh coriander leaves and serve immediately.