Mary Berry Thai Green Chicken Noodle Soup Recipe [Tips & Tricks]

If you’re craving a flavorful, comforting dish with a bit of a twist, Mary Berry’s Thai Green Chicken Noodle Soup is an absolute must-try!

It’s a perfect balance of aromatic spices, fresh ingredients, and hearty noodles that will warm you up from the inside out. What makes this recipe stand out is Mary Berry’s expert use of Thai green curry paste, which infuses the broth with just the right amount of heat and depth. Plus, it’s surprisingly simple to make, yet feels like a gourmet meal in a bowl. Whether you’re a seasoned cook or just starting out, this recipe is a delicious way to bring a taste of Thailand to your kitchen!

Mary Berry Thai Green Chicken Noodle Soup Recipe

Ingredients Needed

To make Mary Berry’s Thai Green Chicken Noodle Soup, you’ll need a variety of fresh and vibrant ingredients that combine to create a delightful, aromatic dish. Here’s what you’ll need:

1. Chicken Breasts – Skinless, boneless chicken breasts are ideal for this recipe, as they cook quickly and absorb the flavors of the broth beautifully. You’ll need about 2 chicken breasts, thinly sliced, for easy and fast cooking.

2. Thai Green Curry Paste – The heart of the flavor profile for this soup. Thai green curry paste is made from a blend of fresh herbs, spices, and chilies like lemongrass, galangal, kaffir lime leaves, and green chilies. This paste gives the soup a vibrant and spicy base.

3. Coconut Milk – The coconut milk adds a creamy richness to the soup, balancing out the spiciness of the curry paste. It also imparts a sweet and nutty flavor, giving the broth depth and texture.

4. Chicken Stock – A good chicken stock is essential to create a flavorful, aromatic base for the soup. You can use store-bought stock or make your own at home for a more personalized touch.

5. Rice Noodles – These thin, soft noodles absorb the soup’s flavors beautifully and offer a pleasant texture. Rice noodles are traditional in many Thai dishes and complement the coconut milk and spices perfectly.

6. Lime – Fresh lime juice adds a bright, tangy kick to the soup, helping to balance the richness of the coconut milk and enhancing the fresh, herbal notes in the dish.

7. Ginger – Fresh ginger brings warmth and a slightly peppery flavor that works harmoniously with the heat from the curry paste.

8. Garlic – Garlic adds a savory depth to the broth, helping to create a rich base for the soup.

9. Herbs and Garnishes – Fresh coriander (cilantro) and basil are used to garnish the soup, adding freshness and herbal fragrance. Thinly sliced red chili adds a touch of heat and color, while bean sprouts give a nice crunch.

10. Fish Sauce – A few splashes of fish sauce enhance the umami flavors in the soup, contributing to its overall depth and authenticity.

Equipment Needed

The equipment needed for making Mary Berry’s Thai Green Chicken Noodle Soup is fairly minimal, but you’ll need a few key pieces to ensure everything cooks properly:

1. Large Pot or Dutch Oven – A large pot is ideal for making the soup, as it gives you plenty of room to simmer the chicken and the broth. A Dutch oven is a great option, as it heats evenly and retains warmth well.

2. Sharp Knife – You’ll need a sharp knife to slice the chicken breasts into thin strips and chop the ginger, garlic, and herbs. A good quality knife will make prep work quick and easy.

3. Chopping Board – A stable chopping board is essential to ensure safety and ease while preparing all your ingredients.

4. Ladle – For serving the soup, a ladle will help you scoop up the broth and noodles without making a mess, giving you a neat and clean presentation.

5. Colander – You’ll need a colander for rinsing the rice noodles before adding them to the soup. This helps remove excess starch and ensures they don’t clump together.

6. Measuring Spoons – Accurate measurement of spices, fish sauce, and other liquids like lime juice will ensure the soup’s flavor is balanced.

How To Make Mary Berry’s Thai Green Chicken Noodle Soup

Making Mary Berry’s Thai Green Chicken Noodle Soup is a relatively straightforward process, but the key is to layer the flavors and let them develop slowly to create that signature richness. Here’s how to do it step by step:

1. Prepare The Ingredients

   Start by prepping all your ingredients. Slice the chicken breasts into thin strips to allow them to cook quickly in the broth.

   Chop the garlic, ginger, and fresh herbs, and set them aside. Measure out your coconut milk, chicken stock, and fish sauce, and have everything ready to go before you start cooking.

2. Cook The Chicken

   Heat a little oil in a large pot over medium heat. Add the chicken slices and cook for 3-4 minutes until browned on all sides. Remove the chicken from the pot and set it aside.

3. Sauté The Aromatics

   In the same pot, add a bit more oil if needed, then sauté the chopped garlic and ginger. After about a minute, you should start to smell the fragrant aromas. Add the Thai green curry paste and cook it out for another 2-3 minutes, allowing the flavors to bloom.

4. Add Liquids

   Once the curry paste is fragrant, pour in the coconut milk and chicken stock. Stir well to combine, scraping up any bits of chicken or curry paste stuck to the bottom of the pot. Bring the soup to a gentle simmer and let it cook for 10-15 minutes, allowing all the flavors to meld together.

5. Add The Chicken Back In

   Return the cooked chicken to the pot along with the rice noodles. Stir to combine and let the noodles cook in the broth for about 3-5 minutes, or until they are tender and the chicken is cooked through.

6. Final Seasoning

   Add fish sauce and a squeeze of fresh lime juice to taste, adjusting the seasoning for saltiness and acidity. The fish sauce will deepen the umami flavors, while the lime juice will add a refreshing tang.

7. Serve And Garnish

   Ladle the soup into bowls, making sure to distribute the noodles, chicken, and broth evenly. Garnish with fresh coriander, basil, thinly sliced chili, and bean sprouts for a fresh, crunchy contrast. Serve immediately and enjoy!

Expert Tips

1. Balance the Heat – If you’re not a fan of too much spice, start with a small amount of curry paste and taste as you go. You can always add more to increase the heat, but it’s harder to tone it down once it’s in the soup.

2. Use Fresh Ingredients – The freshness of your herbs, lime, and ginger will significantly impact the final flavor. Opt for fresh, high-quality ingredients to get the most vibrant and aromatic soup.

3. Rice Noodles Tips – Rice noodles can clump together if overcooked or left sitting in the broth for too long. Cook them just until tender and serve the soup immediately to prevent them from becoming mushy.

4. Customize with Vegetables – Feel free to add other vegetables like sliced mushrooms, bell peppers, or spinach to increase the soup’s nutrition and texture. These will cook quickly and add extra flavor.

5. Make Ahead – This soup can be made a day in advance, and in fact, the flavors will deepen and develop even further. However, be sure to store the noodles separately to prevent them from getting too soggy in the soup.

Mary Berry’s Thai Green Chicken Noodle Soup is a truly delightful dish that packs a punch of flavors-creamy coconut milk, spicy curry paste, tender chicken, and vibrant herbs-all balanced perfectly in a comforting bowl of soup. It’s quick, easy, and perfect for busy weeknights when you crave something hearty but full of fresh, aromatic flavors.

The combination of creamy, spicy, and tangy ingredients is utterly satisfying, making this dish a standout in any soup lover’s repertoire. Whether you’re a novice cook or an experienced chef, this recipe offers a simple yet authentic taste of Thai cuisine that will warm you up on even the coldest of days.

Easy Recipe Variations For Mary Berry’s Thai Green Chicken Noodle Soup

Mary Berry’s Thai Green Chicken Noodle Soup is already a deliciously fragrant and rich dish on its own, but like many great recipes, it can easily be adapted and enhanced with a few simple tweaks. Whether you want to customize it for dietary preferences, incorporate seasonal ingredients, or just add some extra layers of flavor, there are plenty of ways to make this recipe your own.

1. Protein Alternatives:

For those who prefer not to use chicken, Mary Berry’s Thai Green Chicken Noodle Soup can be easily transformed with different proteins. Swap out the chicken for shrimp, tofu, or even thinly sliced beef.

Shrimp works particularly well as it absorbs the flavors of the broth quickly, creating a succulent bite that complements the soup’s rich broth. Tofu provides a great vegetarian alternative while soaking up the aromatic curry paste and coconut milk. For a heartier dish, try using beef or pork-both meats lend themselves well to the soup’s bold flavors, giving the dish a more substantial feel.

2. Vegetarian/Vegan Variations:

If you want to make the recipe vegan or vegetarian, simply omit the chicken and replace the chicken stock with vegetable stock. Instead of fish sauce (which can be off-limits for vegans), use a soy-based alternative like tamari or coconut aminos for a more plant-friendly umami kick.

Adding a variety of vegetables such as mushrooms, carrots, and bell peppers brings both color and texture to the dish while keeping it hearty and satisfying. You can also add edamame for a protein boost, making the soup a well-rounded meal.

3. Spice Level Adjustments:

Mary Berry’s original recipe calls for Thai green curry paste, which gives the soup its signature warmth and complexity. However, you can easily adjust the spice level to suit your taste.

If you love a fiery dish, add more green curry paste or a few chopped fresh chilies. For those who prefer a milder flavor, reduce the amount of curry paste or opt for a mild variety. Alternatively, you can balance the heat with a touch of sugar or a squeeze of lime juice, which helps mellow the spice without overpowering the dish.

4. Noodle Variations:

The type of noodles you use in the soup can significantly impact the texture and mouthfeel. While traditional rice noodles are commonly used, you can experiment with other options like soba noodles for a slightly nutty flavor or even ramen noodles for a different, chewy texture. If you’re gluten-free, rice noodles are the best choice, but you could also try spiralized zucchini or sweet potato noodles for a low-carb, fresh twist.

5. Add More Herbs and Fresh Ingredients:

Thai cuisine is known for its fresh herbs and vibrant flavors. To elevate Mary Berry’s recipe, consider adding fresh cilantro, Thai basil, or mint as garnish.

These herbs not only add a burst of color but also provide a fragrant, aromatic lift to the soup. If you enjoy a more aromatic soup, you can toss in some lemongrass stalks or kaffir lime leaves during cooking. These ingredients infuse the broth with their citrusy, floral notes, giving the soup an authentic, fresh feel.

Best Practices To Store Leftovers

If you’ve made a batch of Mary Berry’s Thai Green Chicken Noodle Soup and have leftovers, you’ll want to store it properly to maintain the freshness and flavor. Here are the best practices for storing and reheating your soup:

1. Cool Down Before Storing:

Allow the soup to cool down to room temperature before storing it. Placing hot soup directly in the fridge can raise the temperature of the fridge, leading to the growth of bacteria.

To speed up the cooling process, transfer the soup to a shallow container, which allows the heat to dissipate faster. Avoid letting the soup sit out for more than two hours to prevent foodborne illness.

2. Storage Containers:

Use airtight containers to store the soup. Glass containers or BPA-free plastic containers with tight-fitting lids are ideal for this purpose.

These will prevent any odors from permeating your fridge while keeping the soup fresh. If you plan to store the soup for an extended period, consider portioning it out into smaller containers so you can take out only what you need without having to reheat the entire batch.

3. Storing Noodles Separately:

If you have leftover noodles, it’s best to store them separately from the soup broth. Noodles tend to absorb liquid, which can cause them to become mushy when stored with the soup.

Keep the noodles in a separate container and store them in the fridge for up to 3 days. When reheating, you can add the noodles to the broth to warm through.

4. Freezing the Soup:

If you want to store your Thai Green Chicken Noodle Soup for a longer period, freezing is a great option. However, it’s important to note that the noodles may not freeze well, so it’s better to freeze just the broth with the chicken and vegetables.

The soup can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw the soup in the fridge overnight and reheat it on the stove. Add freshly cooked noodles when you’re ready to serve to ensure they retain their texture.

5. Reheating:

To reheat your soup, it’s best to do so on the stovetop over medium heat, stirring occasionally. Be sure to check the temperature before serving, ensuring it reaches a safe internal temperature of 165°F (74°C). If the soup has thickened during storage, you can thin it out by adding a little extra chicken stock or water to restore its original consistency.

What Goes Well With Thai Green Chicken Noodle Soup

Pairing the right accompaniments with Thai Green Chicken Noodle Soup can elevate the meal and create a well-rounded dining experience. Here are some great options to consider:

1. Fresh Spring Rolls:

Fresh spring rolls filled with shrimp, vegetables, and herbs make a fantastic side to this flavorful soup. The crispness of the rolls contrasts beautifully with the warmth and richness of the soup. Serve them with a dipping sauce made from hoisin, peanut butter, and lime juice for an extra touch of flavor.

2. Thai-Inspired Salads:

A fresh Thai-style salad, such as som tam (green papaya salad), works wonderfully with this soup. The tangy lime dressing and the crunch of fresh vegetables like carrots, cabbage, and peanuts balance the richness of the Thai green curry broth. The spicy kick from the chili in the salad enhances the overall experience.

3. Crispy Fried Shallots:

A sprinkle of crispy fried shallots on top of the soup can provide a lovely contrast in texture and a savory, slightly sweet flavor. These crispy bits add a delightful crunch and an additional layer of complexity to the dish.

4. Coconut Rice or Jasmine Rice:

To make the meal more filling, serve the soup with a side of coconut rice or fluffy jasmine rice. The subtle sweetness of coconut rice pairs perfectly with the savory and spicy notes of the soup, while jasmine rice offers a more neutral base that lets the soup’s flavors shine.

5. Thai Iced Tea or Coconut Water:

To complement the spices in the soup, a refreshing Thai iced tea or chilled coconut water can provide a soothing and slightly sweet contrast. Thai iced tea is aromatic and creamy, balancing the heat from the green curry paste, while coconut water hydrates and refreshes, tying in nicely with the soup’s coconut milk base.

Conclusion

Mary Berry’s Thai Green Chicken Noodle Soup is a vibrant and comforting dish that invites endless opportunities for customization. Whether you are experimenting with different proteins, adjusting the spice level, or incorporating fresh herbs and vegetables, there are countless ways to make this soup your own.

Properly storing leftovers ensures you can enjoy this flavorful dish for days, while pairing it with complementary sides can take your meal to the next level. With its combination of aromatic spices, tender chicken, and creamy coconut broth, this soup is a guaranteed crowd-pleaser that can be tailored to suit any taste. Whether you’re serving it on a chilly evening or preparing it for a gathering, this Thai-inspired dish brings warmth, comfort, and a burst of flavor to any table.

FAQs

What Ingredients Are Needed For Mary Berry’s Thai Green Chicken Noodle Soup?

The key ingredients for Mary Berry’s Thai Green Chicken Noodle Soup include chicken breast, Thai green curry paste, coconut milk, chicken stock, rice noodles, vegetables like carrots, mushrooms, and spring onions, along with lime, fresh coriander, and fish sauce for added flavor.

Can I Substitute The Chicken Breast With Another Protein?

Yes, you can substitute the chicken breast with other proteins like tofu, prawns, or even beef. The recipe is versatile and can easily be adjusted to accommodate different tastes or dietary preferences.

Is It Necessary To Use Thai Green Curry Paste In Mary Berry’s Recipe?

Yes, Thai green curry paste is essential for providing the authentic flavor in this soup. However, if you can’t find it, you can substitute it with red curry paste or make a homemade version, although the flavor profile will slightly differ.

Can I Make Mary Berry’s Thai Green Chicken Noodle Soup Ahead Of Time?

Absolutely!

This soup can be made in advance and stored in the refrigerator for up to 2 days. However, it’s best to add the noodles just before serving to prevent them from becoming too soggy.

What Type Of Noodles Work Best In This Thai Green Chicken Noodle Soup?

Rice noodles are traditionally used in this soup, as they provide a light texture that complements the broth. However, you can also use egg noodles or even zucchini noodles if you prefer a lower-carb alternative.

Can I Make The Soup Spicy Or Milder According To My Taste?

Yes, the spice level of this soup can easily be adjusted. If you like it spicier, you can add more green curry paste or fresh chili. To make it milder, simply reduce the amount of curry paste or omit the chili.

How Do I Ensure The Broth Is Rich And Flavorful In Mary Berry’s Recipe?

To create a rich and flavorful broth, be sure to use good quality chicken stock and a generous amount of coconut milk. The combination of these ingredients with the Thai green curry paste creates a balanced and aromatic base.

Is There A Vegetarian Version Of Mary Berry’s Thai Green Chicken Noodle Soup?

Yes, you can easily make a vegetarian version by swapping the chicken for tofu or a variety of vegetables such as bell peppers, zucchini, and mushrooms. Use vegetable stock instead of chicken stock for a fully plant-based soup.

How Long Does It Take To Make Mary Berry’s Thai Green Chicken Noodle Soup?

The soup takes about 30 minutes to prepare and cook. It’s a quick and easy recipe that results in a flavorful, comforting dish without requiring too much time in the kitchen.

What Can I Serve Alongside Mary Berry’s Thai Green Chicken Noodle Soup?

This soup can be served on its own as a light meal or paired with a side of crusty bread, prawn crackers, or a simple salad for extra freshness and crunch.