Mary Berry’s Thai Green Chicken Noodle Soup
This revitalising Thai-style chicken noodle soup from Mary Berry is the perfect antidote to a cold. The flavourful broth is packed with plenty of chilli, coriander, fish sauce and lime along with a Thai green curry paste.
A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer.
|2 litres (3½ pints)||good chicken stock|
|250g (9oz)||skinless boneless chicken breasts|
|2||large banana shallots, thinly sliced|
|2||garlic cloves, finely grated|
|1 tbsp||finely grated fresh root ginger|
|½||red chilli, deseeded and finely chopped|
|1–2 tbsp||Thai green curry paste|
|2 tsp||fish sauce|
|1 tsp||light muscovado sugar|
|115g (4oz)||button mushrooms, sliced|
|2||small pak choi, sliced into large pieces|
|½ bunch of||coriander, leaves chopped|
|juice of 1||lime|
|2 nests 100g (3½oz)||fine egg noodles|
Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.
Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat.
Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper.
Just before serving, cook the noodle nests in a pan of boiling water according to the packet instructions. Drain and divide the noodles between 6 soup bowls. Ladle the hot soup over the top to serve.
Mary’s Tips: Soup base can be made up to 8 hours ahead. Add the noodles to serve. Not suitable for freezing.