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All the aromatic flavours of Thai cuisine are on show in this Thai chicken soup recipe from Andy Waters. Adjust the heat of this fragrant soup by garnishing with more - or less- chopped chilli as you wish. 

Method
1.
Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger
2.
Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute
Tasty trivia
Fish sauce is a staple condiment in Thai cuisine. It is made by fermenting fish in brine
3.
Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes
4.
Add the green beans and carrots to the soup and simmer for a further 5 minutes
5.
Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes
6.
Add the coriander and spring onions to the soup
7.
Drain the noodles and divide between 4 cups
Room for a little one
Let the kids choose their favourite cups to serve the soup in, the more colourful the better!
8.
Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime
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Wine Matching

Find out why we suggest matching this Thai chicken soup recipe with a full-bodied and ripe white wine, an aromatic white wine, or a light and crisp white wine

Ingredients

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Andy Waters' Thai chicken soup is bursting with the region's aromatic flavours and spice

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