Recipe: Thai chicken noodle soup

Thai chicken noodle soup recips

thai chicken noodle soup

This is one of my go-to comfort dishes from the lovely Nigella. It’s super healthy, so easy to make, and I love how colourful it is. It’s also scrumptious, which helps.


  • 1 litre chicken stock
  • 150g rice noodles (or any you fancy)
  • 200ml coconut milk
  • 1 x 4cm piece of fresh root ginger peeled and sliced
  • 2 x tablespoons fish sauce
  • 1 red chilli
  • 1 teaspoon turmeric
  • 1 teaspoon tamarind paste
  • 1 teaspoon soft brown sugar
  • Juice of 1 lime
  • 150g of diced chicken
  • Assorted veg (I use whatever’s in my fridge – pak choi, broccoli, mushrooms, beansprouts)
  • Fresh coriander to serve


  1. Heat up the chicken stock in a large pan
  2. Cook noodles according to packet instructions
  3. Add all ingredients, except the veg to the chicken stock
  4. When the chicken is piping hot, add the veg until cooked
  5. Divide noodles into bowls and pour soup over them
  6. Sprinkle with coriander to serve

Enjoy! x

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5 Comment

  1. Di Slack
    February 20, 2015 at 4:18 pm

    Looking forward to sampling your soup next time we are down

  2. You Baby Me Mummy (@YouBabyMeMummy)
    February 25, 2015 at 11:02 pm

    Oh this looks so yummy! x

    1. Mum in Brum
      February 27, 2015 at 9:27 am

      It really is! You should give it a go x

  3. Jean |
    February 26, 2015 at 5:18 pm

    Natalie, this sounds like a wonderful soup! When I’m thinking “Asian flavours” my mind runs to Chinese. I’ve really not done much with Thai, though it sounds good.

    1. Mum in Brum
      February 27, 2015 at 9:26 am

      Glad you like the recipe Jean – you should definitely try it, it’s full of fresh flavours and great with a good dose of chilli πŸ™‚

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