Make Mary Berry Thai Chicken Noodle Soup Recipe for a cosy, flavour-packed meal with tender chicken and noodles. An easy family recipe everyone will enjoy.
Introduction
The meal in a bowl feeling is what makes the Mary Berry Thai Chicken Noodle Soup Recipe so comforting and satisfying. This Thai-style favourite combines aromatic flavours with a rich flavourful broth, creating a warming soup that also feels revitalising after a long day. Whether you use leftover cooked chicken, roast chicken, chicken thighs, or chicken breasts, the result is always delicious. The gentle warmth from chilli, the freshness of coriander, the savoury taste of fish sauce, the brightness of lime, and the fragrant Thai green curry paste create a bowl full of flavour without being difficult to make. It is a hearty soup, a true easy recipe, and the perfect antidote to a cold. Best of all, it serves 6, making it a wonderful family meal to share.
Ingredients
Ingredients required for Mary Berry Thai Chicken Noodle Soup :
This recipe uses fresh, simple ingredients to create a light but flavourful soup. The combination of good chicken stock, fragrant herbs, vegetables, and tender chicken gives every bowl a delicious balance of savoury, spicy, and fresh flavours. Measure everything before you begin so the cooking process is smooth and enjoyable.
| Ingredient | Quantity |
| Good chicken stock | 2 litres |
| Skinless boneless chicken breasts | 250g |
| Banana shallots | 2, finely sliced |
| Garlic cloves | 2, crushed |
| Fresh root ginger | 3cm piece, grated |
| Red chilli, deseeded | 1, finely chopped |
| Thai green curry paste | 1–2 tbsp |
| Fish sauce | 2 tsp |
| Light muscovado sugar | 1 tsp |
| Button mushrooms | 115g, sliced |
| Pak choi | 2 heads, sliced |
| Coriander leaves | Small handful, chopped |
| Lime juice | Juice of 1 lime |
| Fine egg noodles | 2 nests |
| Salt | To taste |
| Freshly ground black pepper | To taste |
How to Make
Cooking Steps for Mary Berry Thai Chicken Noodle Soup
- Pour the poaching stock into a large saucepan and bring to the boil. Add the chicken, then reduce the heat and simmer gently until the meat is cook through.
- Carefully remove the chicken from the pan and chop into pieces once Mary Berry Thai Chicken Noodle Soup is cool enough to handle. Keep the cooking liquid in the saucepan because Mary Berry Thai Chicken Noodle Soup forms the flavourful base of the soup.
- Add shallots, add garlic, add ginger, and add chilli to the stock. Stir in curry paste, fish sauce, sugar, and mushrooms, then cook over medium heat and simmer for 5 minutes.
- Add pak choi and add coriander to the soup. Return cooked chicken to the pan and simmer for 3 minutes until everything is hot.
- Stir in lime juice and season to taste with salt and pepper. Taste the broth and adjust the seasoning if needed.
- Cook noodle nests in boiling water following the packet instructions, then drain well. Divide between soup bowls, ladle hot soup over the noodles, and serve immediately. The finished soup is ready in about 15 minutes once the preparation is complete.
Expert Tips
Expert tips about Mary Berry Thai Chicken Noodle Soup:
A few small changes can make this soup even better. After making it several times, I have found that keeping the noodles and broth separate until serving gives the best texture and keeps the soup tasting fresh.
- Use leftover cooked chicken when you want a quicker meal without losing flavour.
- Use chicken thighs instead of breasts if you prefer softer, juicier meat.
- Prepare the soup base first if you want to save time later.
- You can make ahead and keep the soup base in the fridge for up to 8 hours ahead.
- Always cook noodles separately so they do not soak up too much broth.
- Add noodles when serving to keep them tender instead of soggy.
- Poach chicken gently to help it stay moist and juicy.
- Simmer very gently rather than boiling the soup to keep the broth clear.
- Always season to taste just before serving because the flavours develop as the soup cooks.
- This recipe is not suitable for freezing, as the vegetables and noodles lose their texture after thawing.
Equipment
Equipments for Mary Berry Thai Chicken Noodle Soup :
You only need a few basic kitchen tools to make this recipe. Having everything ready before you start makes cooking smoother and helps you prepare the soup without rushing.
- Large saucepan – For cooking the broth, chicken, and vegetables together.
- Pan – Useful if you need to heat extra boiling water or prepare noodles separately.
- Slotted spoon – Makes it easy to lift the cooked chicken from the broth.
- Soup bowls – Perfect for serving the finished soup.
- Chopping board – Provides a safe surface for preparing vegetables and chicken.
- Knife – For chopping the chicken and vegetables.
- Grater – Ideal for grating fresh ginger.
- Measuring spoon – Helps measure curry paste, fish sauce, and seasonings accurately.
- Ladle – Makes serving the hot soup into bowls neat and easy.
Serving Suggestions
Serving suggession for Mary Berry Thai Chicken Noodle Soup :
This comforting soup is best when you serve immediately. Divide noodles between soup bowls before you ladle hot soup over noodles to keep the texture perfect. It makes a satisfying meal in a bowl, ideal as a warming lunch, light dinner, or relaxed family meal.
- Garnish with fresh coriander leaves and a lime wedge.
- Serve with warm crusty bread for a filling meal.
- Enjoy with crispy prawn crackers for extra crunch.
- Pair with iced green tea or sparkling water with lime.
- Finish with fresh fruit salad for a light dessert.
- Great for cosy winter evenings or casual family dinners.
- Perfect for weekend lunches with friends.
Storage
Room Temperature
- Leave the soup out for no longer than 2 hours before refrigerating.
- Avoid leaving the soup base at room temperature for extended periods.
Refrigerator
- Store the soup base in an airtight container for up to 3 days.
- You can make ahead and prepare it up to 8 hours ahead before cooking.
- Reheat gently on the hob until piping hot.
- Add noodles to serve so they stay firm and do not become soft.
Freezer
- This recipe is not suitable for freezing because the vegetables and noodles lose their texture after thawing.
FAQs
FAQ’s realted to Mary Berry Thai Chicken Noodle Soup :
Can I use leftover cooked chicken?
Yes. Leftover cooked chicken works very well in this recipe and saves time. Simply add it near the end so it warms through without drying out.
Can I use roast chicken instead?
Absolutely. Roast chicken gives the soup extra flavour and is a great way to use leftovers. Remove the skin if you prefer a lighter soup.
Should I choose chicken thighs or chicken breasts?
Both work well. Chicken thighs stay slightly juicier, while chicken breasts give a leaner result.
Can I make the soup less spicy if using Thai green curry paste?
Yes. Start with a smaller amount of the curry paste and taste before adding more. This lets you control the heat easily.
Can I prepare the soup base in advance?
Yes. The soup base can be make ahead and stored in the fridge until needed. It is a great option for busy days.
Should I cook the noodles separately?
Yes. Cooking the noodles separately helps them keep their texture. Add them just before serving for the best results.
Is this recipe suitable for freezing?
No. Freezing is not recommended because the vegetables and noodles become soft after thawing. Freshly made soup tastes much better.
How many people does this recipe serves 6?
This recipe comfortably serves six people as a main meal. You can easily halve the ingredients if cooking for fewer people.
Nutrition
This soup is a wholesome and satisfying choice made with chicken, fresh vegetables, and a fragrant aromatic broth. It provides a good balance of protein, carbohydrates, fat, fibre, and energy. The nutrition values below are approximate and may vary depending on the ingredients used.
| Nutrient | Amount Per Serving |
| Calories | ~320 kcal |
| Protein | ~28 g |
| Carbohydrates | ~24 g |
| Sugars | ~6 g |
| Fat | ~11 g |
| Saturated Fat | ~2.5 g |
| Fibre | ~4 g |
| Salt | ~2.1 g |
| Sodium | ~840 mg |