Thai Chicken Noodle Soup

  • Preparation Time : 10 minutes
  • Cook Time : 33 minutes
  • Serves : 4
  • Type : Main Course

With silky coconut milk, aromatic ginger and garlic, and that unmistakable punch of Thai red curry paste, this soup has everything you need for a quick midweek meal or a cosy weekend lunch.

Ingredients

  • For the Soup
  • 1 tbsp Vegetable oil (optional if your soup maker allows sautéing) 
  • 3 Garlic cloves, finely chopped 
  • 1 tbsp fresh Ginger, finely chopped 
  • 2 tbsp Thai red curry paste 
  • 1 tbsp Soy sauce 
  • 800 ml Chicken or Vegetable stock 
  • 1 large Onion, cut into small chunks 
  • 2 medium Carrots, cut into small chunks 
  • 400 ml can Coconut milk 
  • To Finish
  • 200–250 g cooked Roast Chicken, shredded or sliced 
  • 120 - 150g or 2 nests  wide Rice noodles  
  • 4 Spring onions, thinly sliced 
  • 1 Lime, cut into wedges 
  • Small handful fresh Coriander, roughly chopped 

Method

  1. Add the garlic, ginger, Thai curry paste, soy sauce, onion, carrots, coconut milk and stock to the soup maker. Ensure the level sits between the MIN and MAX lines.
  2. Place the lid on and select the Chunky or Boil setting (depending on your model). Allow it to run through the full cooking cycle.
  3. With around 10 minutes left, place the cooked noodles into a mixing bowl. Add the spring onions, coriander and a drizzle of sesame oil if you like. Divide between 4 bowls and top with the shredded cooked chicken.
  4. When the cycle is complete, give the soup a gentle stir. Taste and adjust seasoning with soy sauce or a squeeze of lime.
  5. Ladle the hot soup over the noodles and chicken, finishing with a little extra coriander.

By | 14 January 2026