Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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.

From the book


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.

Read more Read less


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.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week